Easy No Bake Halloween Ghost Oreo Balls
These cute and spooky Ghost Oreo Balls are the ultimate easy, no-bake Halloween treat! Made with crushed Double Stuf Oreos and cream cheese coated in a sweet almond bark shell, they come together quickly using a ghost mold for a festive party dessert everyone will love.
Equipment
- 1 ghost mold
- 1 piping bag
Ingredients
- 1 package almond bark
- 2 1/4 teaspoons coconut oil
- 3 ounces cream cheese
- 1 package Double Stuf Oreos
- 1/4 cup black candy melts
Instructions
- Crush the Oreos: Break down the Oreos using a blender, a food processor, or go old school and place them in a baggie and crushing them with a rolling pin.
- Mix with cream cheese: Combine the crushed Oreos with just enough cream cheese to reach a moldable consistency. Add a bit more cream cheese if you prefer a softer texture.
- Shape the initial ghosts: Press the Oreo mixture firmly into your ghost mold to create the filling shapes, then gently remove them and set them aside. (Note: Do not fill the mold to the very top yet—you need to leave empty space around the Oreo mixture for the outer chocolate shell.)
- Melt the white chocolate base: Melt half a package of almond bark with 1 teaspoon of coconut oil, melting the rest later if needed.
- Coat in the mold: Spoon a thin layer of melted almond bark into the bottom of the ghost mold. Place your pre-molded Oreo ghost back into the mold on top of the chocolate, then cover it completely with more melted almond bark so it’s fully encased.
- Set and demold: Allow the chocolate to harden completely, then gently pop the ghosts out of the mold and set aside. Repeat this process until all your Oreo ghosts are coated in white chocolate. Just a tip to speed up the process you can place them into the freezer for 5 to 10 minutes or until completely hardened.
- Prepare the black candy melts: Melt about 1/4 cup of black candy melts with 1/4 teaspoon of coconut oil.
- Add the eyes: Transfer the melted black candy into a piping bag, snip a very small hole in the tip, and carefully pipe small dots for the eyes onto each ghost.
- Store: Let the candy eyes dry completely, then serve. Store your finished ghosts in the refrigerator because of the cream cheese filling.