oreo ball with a bite taken out on top of other peppermint oreo balls

No Bake Peppermint Bark Oreo Truffles

These No Bake Peppermint Bark Oreo Balls are as good as they look, but they keep your oven free for cookie baking! 
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Freezing Time 1 hour
Total Time 1 hour 30 minutes
Servings 35 truffles
Calories 52kcal
Author Nora Rusev


  • 1 package Oreos 36 pieces - you can use regular, double stuffed or Peppermint bark
  • 8 ounces brick-style cream cheese use 4 ounces if using double stuffed Oreos!
  • 1-2 teaspoons peppermint extract optional for a more minty flavor; leave out if using Peppermint Bark Oreos
  • 8 oz white melting chocolate see post for notes on which chocolate to use; will need 16oz if wanting to coat truffles twice
  • 6 small candy canes crushed


  • Place Oreos, cream cheese and peppermint extract (if using) in a food processor with the blade attachment and process until completely crushed and starting to ball up.
  • Roll mix into 1-inch balls (about 1-2 teaspoons of cookie mixture) and place on a lined baking sheet. Freeze for at least 15 minutes or until completely firm, otherwise they may fall apart during coating.
  • Melt 8 oz of chocolate according to package instructions. Coat the Oreo truffles with chocolate (see IMPORTANT notes and instructions in the post above to keep them from falling apart!!) and place back on the lined baking sheet.
  • If wanting to coat twice, place them in the freezer until firm and then repeat the coating process. Otherwise, immediately sprinkle with the crushed candy canes and freeze until firm, then store in the fridge or freezer.


Calories: 52kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 52mg | Potassium: 36mg | Sugar: 6g | Vitamin A: 5IU | Calcium: 36mg | Iron: 0.1mg