Ingredients
Method
- Line a large baking sheet with parchment paper and set aside.
- In a food processor, add red velvet Oreos and pulse until they become fine crumbs with no large chunks. Alternatively, place cookies in a zip-top bag and crush with a rolling pin.
- In a large mixing bowl, beat softened cream cheese with an electric hand mixer on high speed until smooth and fluffy, about 1 minute.
- Add Oreo crumbs to cream cheese and mix together until fully combined into a thick, slightly sticky dough.
- Using a 1.5-inch cookie scoop, scoop mixture and roll between palms to form smooth balls. Place on prepared baking sheet.
- Refrigerate for at least 2 hours until balls are firm and hold their shape.
- Reserve ½ cup candy melts for optional drizzle. In a double boiler over low heat, melt remaining candy melts, stirring frequently until smooth. Be careful not to overheat or allow water into the candy.
- Using a fork or toothpick, dip each chilled ball into melted candy, coating completely. Tap fork on edge of bowl to remove excess, then place back on parchment-lined sheet.
- Optional: Melt reserved ½ cup candy melts in piping bag or zip-top bag in microwave for 30 seconds. Massage until smooth, snip small corner, and drizzle over coated balls.
- Immediately press one red candy heart onto top of each ball before candy sets.
- Refrigerate for 15-20 minutes until candy coating is completely set. Store in airtight container in refrigerator.
Notes
Storage: Store in airtight container in refrigerator for up to 1 week. Layer parchment paper between rows to prevent sticking.
Freezing: Freeze in single layer in freezer-safe container for up to 3 months. Thaw in fridge overnight or at room temperature for 30 minutes.
Tip: Avoid Double Stuf or Mega Stuf Oreos—they make the mixture too wet.