Pretzel Oreo Balls Stuffed with Salted Caramel
Ingredients:
– 1 bag Oreos (36 cookies)
– 8 oz cream cheese, room temperature
– 2 cups pretzels (about 2 oz.)
– 12 oz candy coating (Ghirardelli White & Dark Chocolate Melting Wafers recommended)
– 1 batch homemade salted caramel (stored in a condiment squeeze bottle)
Toppings:
– Homemade salted caramel
– Crushed pretzels
Instructions:
1. Place the Oreos in a food processor and pulse until fine crumbs form.
2. Add the room temperature cream cheese to the Oreo crumbs and blend until fully combined into a dough-like consistency.
3. Crush the pretzels into small pieces, either using a food processor or by placing them in a sealed bag and smashing them with a rolling pin.
4. Roll the Oreo mixture into small balls (about 1 inch in diameter).
5. Use your thumb to create a small indentation in each ball, then pipe a small amount of salted caramel into the center.
6. Close the Oreo ball around the caramel, ensuring it’s fully enclosed.
7. Place the Oreo balls on a baking sheet lined with parchment paper and freeze for about 15 minutes.
8. Melt the candy coating according to the package instructions.
9. Dip each Oreo ball into the melted candy coating, ensuring it’s fully covered.
10. Immediately sprinkle crushed pretzels on top of the coated Oreo balls, and drizzle with more salted caramel if desired.
11. Allow the coated Oreo balls to set completely before serving.
Prep Time: 30 minutes | Chill Time: 15 minutes | Total Time: 45 minutes
Servings: 24-30 balls
