Oreo Football Truffles are an easy, no-bake treat perfect for the Super Bowl, tailgates, or any football party. This recipe uses just five ingredients and simple steps to turn classic Oreo truffles into fun football-shaped bites everyone will love.
Oreo Football Truffles
This is a simple twist on classic Oreo truffles: after forming the cookie-cream mixture into balls, shape them into mini footballs, coat in chocolate, and finish with white icing laces. They make a festive addition to any game-day spread and are easy to make ahead.
Ingredients:
- Oreos (finely crushed, filling included)
- Cream cheese (softened)
- Vanilla extract
- Chocolate melting wafers
- White chocolate candy melts (for laces)
Supplies:
- Food processor
- Large mixing bowl
- Electric mixer (or sturdy spatula)
- Cookie scoop or spoon
- Baking sheet
- Parchment or wax paper
- Microwave-safe bowls for melting chocolate
- Forks or dipping tools
- Piping bag with a small tip (or a zip-top bag with a small cut corner)
Instructions:
1. Crush the Oreos in a food processor until they are a fine crumb, including the filling. Transfer to a large bowl.
2. Add the softened cream cheese and vanilla extract to the crumbs. Mix with an electric mixer or by hand until the mixture comes together into a smooth, dough-like consistency (about 1–2 minutes).
3. Use a 1-inch cookie scoop or a spoon to portion the mixture. Roll each portion into a smooth ball with your palms and place on a lined baking sheet. Pinch the sides of each ball to form an elongated football shape and smooth the seams so they look uniform.
4. Refrigerate the shaped truffles on the baking sheet for 1 hour to firm up.
5. Near the end of chilling, melt the chocolate wafers in a microwave-safe bowl on 50% power: 1 minute, stir, then 30-second increments, stirring between, until smooth. Maintain a thick but dippable consistency.
6. Dip each chilled truffle into the melted chocolate using two forks or dipping tools to coat evenly. Let excess drip off, then return to the lined sheet. Refrigerate again for 30 minutes to set the coating.
7. Melt the white candy melts until smooth. Transfer to a piping bag fitted with a small round tip (or use a small zip-top bag with the corner snipped). Pipe one long line down the center of each truffle, then add 2–3 short cross-lines to imitate the laces.
8. Chill the finished truffles for another 30 minutes before serving. Keep stored in an airtight container in the refrigerator; these are best served cold.
More Recipes to Try Next
Blooming Burrito Ring
Taco Bell Gordita Ring
Loaded Queso Dip
Jalapeño Popper Dip
Oreo Football Truffles
Oreo Football Truffles
Equipment
-
food processor
-
Electric mixer
-
Large mixing bowl
-
Cookie scoop (or spoon)
-
Cookie sheet
-
Parchment paper or wax paper
-
Microwave-safe bowls
-
Forks
-
Piping bag with a small tip (or zip-top plastic baggie with the tip cut as a homemade piping bag)
Ingredients
- 36 Oreos, finely crushed (middles included!)
- 8 ounce block of cream cheese, softened at room temperature
- 1 teaspoon vanilla extract
- 1½ cups chocolate melting wafers
- ½ cup white candy melts
Instructions
-
Crush the Oreos in the food processor until fine.
-
Combine crushed Oreos, cream cheese, and vanilla in a large bowl.
-
Mix until a uniform, dough-like mixture forms (1–2 minutes).
-
Scoop with a 1-inch scoop or spoon and roll into smooth balls. Place on a parchment-lined baking sheet.
-
Pinch each ball on the sides and slightly at the top to form a football shape.
-
Chill on the baking sheet for 1 hour.
-
Melt chocolate wafers in the microwave at 50% power: 1 minute, stir, then 30-second intervals until smooth.
-
Dip each truffle in the melted chocolate, place back on the sheet, and chill 30 minutes to set.
-
Melt white candy melts, transfer to a piping bag, and pipe laces: one long center line and 2–3 short cross-lines.
-
Chill an additional 30 minutes before serving. Store in an airtight container in the refrigerator.
Notes
- Ghirardelli or similar high-quality melting wafers work well for the coating.
- If you don’t have a piping bag, use a small zip-top bag and snip a tiny corner for piping.
- Serve chilled for the best texture and flavor.
- Store in an airtight container in the refrigerator for several days.