
Yields:
18
Prep Time:
10 mins
Total Time:
2 hrs
When it comes to Thanksgiving desserts, pies get all the love. People mull over how many to make and debate the merits of pumpkin versus pecan or apple. Thanksgiving pies are delicious and non-negotiable for some, but if you find yourself wanting something different, these turkey-themed mini desserts are the answer.
Behind the cute, edible faces is a decadent mix of crushed Oreos and cream cheese dipped in a semisweet chocolate shell. The filling has a gentle hint of cinnamon, which you can leave out, but the subtle warmth helps break through the hefty chocolate-on-chocolate flavor. Matching the straightforward ingredients of the Oreo balls is the ease of transforming them into turkeys. The decorating doesn’t require piping or tweezer use, just a few supermarket-friendly items that bond with the setting chocolate coating. Each turkey will be a little different from the next, adding to the fun of making them.
Some Oreo cookie ball recipes recommend freezing before dipping in melted chocolate, but in this case, stick with the refrigerator, or the chocolate shell will harden before you have time to add the decorations. If you feel these are too much to tackle on a holiday, make them several days ahead and, after they set, stash them in a sealed container in the refrigerator for up to 1 week.
Did you try making these? Let us know how it went in the comments!
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Ingredients
- 1
(13-oz.) package Oreo cookies
- 4 oz.
cream cheese, softened
- 1/4 tsp.
ground cinnamon (optional)
Kosher salt
- 6
chocolate-covered cookie sticks, such as Pocky
- 1/4 cup
(4o g.) white chocolate melting wafers
- 2 Tbsp.
plus 1 tsp. coconut oil, divided
Orange gel food coloring
- 12 oz.
semisweet chocolate chips, melted
- 90
pieces candy corn
- 36
candy eyeballs
- 18
red, orange, and/or yellow mini M&M's
- 18
red tree sprinkles
- 36
white sprinkles
Directions
- Step 1 In a food processor (or using a large resealable plastic bag and rolling pin), crush cookies into very fine crumbs. Transfer to a medium bowl. Add cream cheese, cinnamon (if using), and a pinch of salt and stir until combined.
- Step 2Using a medium cookie scoop (1 1/2 Tbsp.), form mixture into 18 balls. Arrange on a parchment-lined baking sheet and refrigerate until firm but not completely hardened, about 30 minutes.
- Step 3Meanwhile, break cookie sticks into thirds, about 1 1/2" long. Melt wafers according to package directions and transfer to a small heatproof bowl. Stir in 1 tsp. oil, then stir in food coloring until desired hue is reached. Dip one end of each cookie stick into orange chocolate. Arrange on a parchment-lined plate and let set, about 15 minutes.
- Step 4In another small bowl, mix melted chips with remaining 1 Tbsp. oil. Working one at a time, dip truffle into chocolate, letting excess drip off, and return to baking sheet. Arrange 5 candy corns on top of truffle in a fan shape. Add 2 candy eyes, 1 M&M nose, 1 red tree sprinkle for the wattle, and 2 white sprinkles for the eyebrows. Insert 2 sticks into bottom of truffle for the legs. Repeat with remaining balls. Refrigerate truffles until chocolate is set, about 20 minutes.
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