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Peppermint Crunch Balls

Peppermint crunch balls combine finely crushed Oreo cookies and cream cheese into a soft, minty center, coated in white chocolate and finished with crunchy peppermint candies. Chill them until firm for a festive no-bake treat with a crisp candy topping.
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Prep Time 20 minutes
chilling 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the balls and topping
  • 1 package (14.3 oz) Oreo cookies
  • 1 block (8 oz) cream cheese softened
  • 0.5 tsp peppermint extract
  • 0.75 cup peppermint candies or candy canes finely crushed, divided
For the coating
  • 16 oz white chocolate melting wafers

Equipment

  • 1 rimmed baking sheet
  • 1 food processor
  • 1 microwave

Method
 

Make the balls
  1. Line a rimmed baking sheet with parchment paper.
  2. Finely crush the Oreo cookies in a food processor or in a sealed bag with a rolling pin.
  3. Mix the cookie crumbs with the cream cheese, peppermint extract, and 1/2 cup of the crushed peppermint candies until evenly combined.
  4. Roll the mixture into 36 balls, about 1 tablespoon each, and arrange them on the baking sheet.
  5. Refrigerate for 30 to 45 minutes, until firm.
Coat the balls
  1. Melt the white chocolate wafers in a microwave-safe bowl at 50% power, stirring every 30 seconds, until smooth.
  2. Dip each chilled ball in the melted chocolate, let excess chocolate drip back into the bowl, and return it to the lined sheet.
  3. Immediately sprinkle with the remaining 1/4 cup crushed peppermint candies.
  4. Refrigerate for 15 to 20 minutes, until the coating is firm.

Notes

For neat, even coatings, dip the balls while well chilled and let excess chocolate drip off before returning them to the sheet. Store in an airtight container in the refrigerator for up to 5 days; freeze yes, for up to 2 months. For a dairy-free variation, use dairy-free cream cheese and dairy-free white chocolate wafers.