Christmas Oreo Bon Bons – super simple (5 ingredients), but impressive, no-bake bon bons using Oreo cookies!
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CHRISTMAS OREO BON BONS
Long time, no talk. I keep thinking I couldn’t possibly get any busier, yet it keeps happening.
This weekend we celebrated my granny’s 80th birthday (Happy Birthday, Granny!) and I quickly made these Christmas Oreo Bon Bons to take over to the celebration.
CHRISTMAS OREO BON BONS INGREDIENTS
- Oreos – There are SO many Oreo flavors now that you can take these bon bons several different directions. I used the original flavor but “Winter” edition which just meant the creme filling was red. No taste difference.
- Cream Cheese – Make sure you start with room temperature cream cheese to make mixing these easier.
- Dark Chocolate Melting Wafers – I only like to use Ghirardelli dark chocolate melting wafers because I prefer the flavor, but you can use CandiQuik or similar.
- Chocolate Chips – You’ll melt chocolate chips to create the drizzle over the finished bon bons.
- Fleur de sel – Fleur de sel is a sea salt flake that has a light taste and adds a little crunch. The contrast to the sweet chocolate is perfect.
- Sprinkles – Optional, to some, but festive sprinkles fancy up these bon bons and add a little special something. I like to use nonpareils because they’re small the delicate, but any holiday themed sprinkle will do.
I was at Target last week and saw the “Winter” edition of Oreos and they were so pretty. They have fun designs and red creme filling. By the time you’re done smashing them up, you can’t see much of either, but it’s still nice to know they’re there.
I’ve see these Oreo balls popping up all over, and yes, they’re very similar to the Reese’s Peanut Butter Cup Oreo Bon Bons I made over the summer, but it’s nice to have options!
TOOLS TO HELP YOU MAKE CHRISTMAS OREO BON BONS
- Baking Sheet with Lip – Having a lip on your baking sheet is especially helpful when you’re working with a ball-shaped treat. You don’t want any rolling off!
- Food Processor – Having a food processor will make turning the Oreos into crumbs really easy. I have this mini version and like that it doesn’t take up much room.
- Cookie Scoop – Making uniform balls is easier when you start with a cookie scoop.
- Silicone Baking Mat – You’re going to be drizzling chocolate over the bon bons and cleaning up chocolate from the silicone mat is much easier than cleaning it off the baking sheet.
WHAT IS A BON BON?
Bon is the French word for good – so a bon bon = good good 🙂 Essentially, a bon bon is a confection, usually covered in a thin layer of chocolate. They are sweet, they are round, they have an outer chocolate shell, and they are good!
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Christmas Oreo Bon Bons
- 12.2 oz Oreos I used "Winter" edition with red filling
- 4 oz. cream cheese softened
- 4 oz. dark chocolate melting wafers Ghirardelli
- small handful of chocolate chips
- fleur de sel
- sprinkles optional
- Line a cookie sheet with wax paper/parchment paper/a silicone mat and set aside.
- Add your Oreos to a food processor and pulse until you have fine crumbs – it should be sand-like in appearance. (or you can use a zip top bag & a rolling pin)
- Pour the crumbs into the bowl of a stand mixer and add the softened cream cheese. Mix well until fully combined.
- Use a cookie scoop to scoop out balls of the mixture (use your hands to roll them, if necessary) and line them up on your prepared cookie sheet. Mine made about 25 balls.
- Place the entire cookie sheet in the freezer for at least 30 minutes to firm them up.
- After a half hour, remove the pan then roll the balls in your hands to smooth them out.
- Sprinkle a tiny pinch of fleur de sel over each ball (did you hear me say “tiny pinch”? I mean it, tiny). Place back in the freezer while you prepare the melted chocolate.
- Put the chocolate melting wafers in a microwave safe bowl and heat for about 30 seconds then stir. Continue heating at 15 second intervals and stirring until fully melted.
- Remove the balls from the freezer, stick them with a toothpick to use as a handle and swirl into the melted chocolate. I used a spatula to help coat all the sides. Work quickly as it’s easier with frozen balls and warm chocolate. As the balls start to warm up, they’ll slide off the toothpick. Pop them back into the freezer if they get too warm as you’re working on them.
- Once finished dipping, let the chocolate coating harden. I popped mine into the fridge to speed things up.
- In a small microwave safe bowl, add a small handful of chocolate chips and microwave for 30 seconds, stir, then do another 15 seconds, if necessary. Let the chocolate slightly cool then spoon it into a small plastic baggie and snip off the very tip of the bag so you can drizzle the chocolate over the balls.
- Top with sprinkles before the chocolate sets.
- Keep refrigerated.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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