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Rainbow Snowcone Oreo Balls

Beat the heat with fun and festive Snowcone Oreo Balls! These no-bake treats are bursting with flavor and color - perfect for summer parties.

Prep Time
30 mins
Chilling Time
30 mins
Total Time
1 hr
Servings: 19
Calories: 370 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 package Oreos 13 ounces
  • 8 ounces cream cheese softened to room temperature
  • 24 ounces package vanilla almond bark
  • 1/3 cup sanding sugar of each color you plan to use
  • 19 pcs 1-ounce paper medicine cups

Instructions

    Cup of Yum
  1. Add the Oreos to a food processor and pulse until fine crumbs form. Put them in a large bowl and add the cream cheese. Mix until everything is combined and thick.
  2. Line a baking sheet with parchment paper. Roll about 2 tablespoons of the mixture into a ball and place it on the parchment paper. Repeat until you have used all the dough.
  3. Place the tray in the freezer for 30 minutes.
  4. Put the almond bark in a microwave-safe bowl and microwave it for 30 seconds, stirring every 30 seconds. Once it is melted, set it aside.
  5. Add each color of sanding sugar to a small bowl, so you have a blue bowl, pink bowl, green bowl, etc. Set aside.
  6. Use two forks to dip the balls into the chocolate. Lightly tap the fork on the edge of the bowl and use the other fork to scrape the bottom of the fork to get all the chocolate drippings off. Slide onto the parchment paper. Repeat until everything is dipped and let harden. They take just a few seconds to dry.
  7. Once they have hardened, use a paintbrush (or a clean finger) to paint the chocolate around the bottom of the ball. Then, immediately place it in the paper cup and lightly press the sides to the wet chocolate. You are gluing the paper cup to the ball. Repeat with each ball.
  8. Once that's hardened, hold the cup and dip the Oreo ball back into the chocolate, making sure to dip right up to the top of the cup. Wipe the ball on the edge of the bowl all around the ball so it's just a thin layer of chocolate.
  9. Immediately dunk and swirl in the sanding sugar of your choice. Swirl for a few seconds to make sure it gets on there. Set aside and repeat with the other Oreo balls.
  10. If small spots are missing sprinkles, you can dab the chocolate with a paint brush and dip it into the sprinkles.

Notes

  • Using room-temperature cream cheese is important.
  • Pulse the Oreos in the food processor until they're fine crumbs. Large chunks can make it challenging to form smooth, uniform balls.
  • Make sure the Oreo balls are slightly larger than the paper medicine cups for the perfect snowcone shape. Place one of the first ones you make into a paper cup. If it goes all the way in, it's too small; if it sits halfway in and halfway out, it's perfect.
  • Use sanding sugar, not sprinkles, for the snowcone look.
  • The almond bark sets quickly, so work fast when dipping the balls in sanding sugar.
  • Keep a small paintbrush or clean fingers handy for touch-ups. If you notice any spots missing sprinkles, dab a bit of melted almond bark on the spot and dip it in the sprinkles to cover.
  • Using room-temperature cream cheese is important.
  • Pulse the Oreos in the food processor until they're fine crumbs. Large chunks can make it challenging to form smooth, uniform balls.
  • Make sure the Oreo balls are slightly larger than the paper medicine cups for the perfect snowcone shape. Place one of the first ones you make into a paper cup. If it goes all the way in, it's too small; if it sits halfway in and halfway out, it's perfect.
  • Use sanding sugar, not sprinkles, for the snowcone look.
  • The almond bark sets quickly, so work fast when dipping the balls in sanding sugar.
  • Keep a small paintbrush or clean fingers handy for touch-ups. If you notice any spots missing sprinkles, dab a bit of melted almond bark on the spot and dip it in the sprinkles to cover.

Nutrition Information

Calories 370kcal (19%) Carbohydrates 47g (16%) Protein 2g (4%) Fat 19g (29%) Saturated Fat 14g (70%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.01g Cholesterol 12mg (4%) Sodium 140mg (6%) Potassium 72mg (2%) Fiber 1g (4%) Sugar 39g (78%) Vitamin A 161IU (3%) Calcium 17mg (2%) Iron 3mg (17%)

Nutrition Facts

Serving: 19Serving

Amount Per Serving

Calories 370

% Daily Value*

Calories 370kcal 19%
Carbohydrates 47g 16%
Protein 2g 4%
Fat 19g 29%
Saturated Fat 14g 70%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.01g 1%
Cholesterol 12mg 4%
Sodium 140mg 6%
Potassium 72mg 2%
Fiber 1g 4%
Sugar 39g 78%
Vitamin A 161IU 3%
Calcium 17mg 2%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.