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Hocus Pocus Book Oreo Balls
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Hocus Pocus Oreo Balls

Hocus Pocus book-shaped OREO balls dipped in chocolate and decorated with candy eyes.
Course Dessert
Cuisine American
Keyword desserts, Halloween, Hocus Pocus, OREO Balls
Servings 24
Author Crystal



  • 36 OREO cookies
  • 8 oz cream cheese softened
  • 2 cups melting chocolate wafers
  • 1/4 cup black melting wafers
  • 24 candy eyes


  • Place one package of OREO cookies into a food processor. Pulse into fine crumbs.
  • In a large bowl, combine cream cheese and cookie crumbs until white streaks are no longer visible.
  • Press a tablespoon into the silicone mold cavity, adding more or less as needed. Refrigerate for 1 hour or until firm.
  • Melt chocolate wafers according to package directions. Dip oreo balls into melted chocolate, shake off excess chocolate and place on a parchment-lined baking sheet. Add candy eye to the center-right side of the truffle. Refrigerate until the chocolate has set.
  • Melt black wafers and place them in a piping bag. Decorate with melted chocolate along the left and right sides to resemble the Hocus Pocus spell book.
  • Keep oreo ball truffles refrigerated until ready to serve.