Pretzels, Oreos, and cream cheese combine to form the base for these Salted Caramel–Filled Pretzel Oreo Balls.
Each truffle is coated in melted chocolate and finished with a drizzle of salted caramel for the ideal sweet-and-salty bite.
Crunchy outside, creamy inside — these are irresistibly good. Ready in about an hour and a half including chilling, they make a perfect party treat or holiday cookie platter addition.
Try them with homemade salted caramel for the best flavor and texture.
How to make Pretzel Oreo Balls (Oreo Truffles Stuffed with Salted Caramel)
- Using a food processor, pulse the Oreo cookies until they reach a sandy texture. Transfer the crumbs to a stand mixer bowl or large mixing bowl and set aside.
- Pulse 2 cups of pretzels in the food processor until chopped into small pieces.
- Add 8 oz. room-temperature cream cheese to the crushed Oreos and mix until a uniform dough forms. A paddle attachment on a stand mixer works well.
- Fold the crushed pretzels into the Oreo mixture and blend until evenly combined.
- Scoop heaping tablespoons of dough (or use a small cookie scoop) and place them on a parchment-lined sheet.
- Roll each portion between your palms to form a ball, then flatten into a disk on the parchment. Repeat with the remaining dough.
- Squeeze about ½ teaspoon of salted caramel onto the center of each disk.
- Fold the edges of the disk over the caramel and roll gently to seal into a smooth ball. Place each ball back on the parchment-lined tray.
- Freeze the tray of Oreo balls for about 1 hour, until firm.
- Melt 12 oz. of candy coating according to package directions. Dip each chilled ball to coat completely, then return to the parchment-lined tray.
- Drizzle with warmed salted caramel and sprinkle with crushed pretzels if desired. Warming the caramel bottle for about 15 seconds in the microwave makes drizzling easier.
- Store refrigerated until serving.
Toppings
For the batch shown, white and dark chocolate melting wafers were used. The white-coated truffles were drizzled with caramel only, while the dark-coated ones received caramel and crushed pretzels for extra crunch. Both variations are delicious — the pretzel topping adds a nice texture contrast to the dark chocolate.
Storage
- Refrigerator: Keep refrigerated because the dough contains cream cheese. They will stay fresh for up to two weeks, though they rarely last that long.
- Freezer: Freeze the tray first so the balls firm up and won’t stick together, then transfer to a sealed container or zip-top bag. They keep well for up to three months; thaw in the refrigerator before serving.
Enjoy!
If you tried this recipe, please leave a review and star rating in the comments — I’d love to know how it turned out!
Pretzel Oreo Balls {Stuffed with Salted Caramel}
Ingredients
- 1 bag Oreos (about 36 cookies)
- 8 oz. cream cheese, room temperature
- 2 cups pretzels (about 2 oz.)
- 12 oz. candy coating (white and/or dark melting wafers)
- 1 batch homemade salted caramel (for filling and drizzling)
Toppings
- Salted caramel
- Crushed pretzels
Instructions
- Finely crush the Oreo cookies in a food processor until sandy, then transfer to a stand mixer bowl or large bowl.
- Pulse 2 cups of pretzels in the food processor until chopped into small pieces.
- Add cream cheese to the crushed Oreos and mix until a dough forms.
- Fold in the crushed pretzels until well blended.
- Scoop heaping tablespoons of dough onto a parchment-lined tray.
- Roll each portion into a ball, then flatten into a disk.
- Squeeze about ½ teaspoon of caramel into the center of each disk.
- Fold the edges over the caramel, roll into a ball, and place on the tray.
- Freeze the tray for about 1 hour until firm.
- Melt the candy coating and dip each chilled ball to coat fully. Return to parchment.
- Drizzle with salted caramel and sprinkle with crushed pretzels if desired. Refrigerate until ready to serve.
Notes
If you don’t have a condiment squeeze bottle, fill a large zip-top bag, seal most of it, cut a small corner, and use it to pipe the caramel. Freeze the balls on the tray first to prevent sticking before transferring to a container for long-term storage.
Recommended equipment: food processor, stand mixer, parchment-lined trays.
Video
