Swedish No-Bake Chocolate Balls – Chokladbollar

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Oats, coffee, and chocolate. These little chocolate ball treats are the perfect pick-me-up during a busy day at school or work.

One of the first treats I had in Sweden was a small chocolate confection that looked like a truffle. The tag on the sign said, “Chokladbollar,” and being curious I bought it.

Oh, man, was it good! Over the course of the semester I ate so many of these tasty little Swedish treats.

Oreo balls are a super easy and downright irresistible 4-ingredient chocolate treat you can make at home. Choose regular, golden, or another flavor of Oreo cookies, mix with a little cream cheese, and use white or dark chocolate for coating each ball. Keep them plain or add some chocolate drizzles, festive sprinkles, or crushed Oreo cookies—they disappear off your dessert tray no matter how you decorate!

Along with peppermint bark and peanut butter balls, this is one of my favorite non-cookie goodies to fill a holiday cookie platter. Have you ever tried these before? They’re a super popular phenomenon and you’ll find recipes for them all over the internet. My dear friend, Amy, and I have been making them every December for nearly 2 decades. You need just 4 ingredients, and people always, always rave about them. What’s not to love?!

I’ve had a recipe for golden Oreo truffles on my website since 2012 and decided to turn it into an Oreo Balls post filled with different flavor ideas, decorating options, and all of my candy coating success tips. That’s what you’ll find today!

These no-bake Scottish truffles are the most delicious little chocolate balls. Made with condensed milk, coconut, and crushed biscuits (or graham crackers), they’re a perfect little delicious treat!

These chocolate balls were actually the very first thing I ever learned to make, and what sparked my love of baking. It’s a classic Scottish recipe, but we call them ‘Chocolate Truffles’ in Scotland. I decided to rename them for this post though to avoid confusion with regular chocolate truffles, which are made with melted chocolate and cream. They are a delightful little treat that are really quick to make and use very simple ingredients. The sum is definitely greater than the parts with these homemade chocolate truffles, as the flavor that is made with those simple ingredients is irresistible. I challenge you to only eat one, I’m fairly certain it’s impossible!

I like to include a recipe from home from time to time. It’s nice to do Scottish desserts and treats, like my Millionaires Shortbread recipe or my Strawberry Tarts recipe. It’s amazing how smell and flavor can bring you right back to where you grew up and spark all those old memories. These easy treats are also great to whip up quickly for a party or visit when you don’t have a lot of time, as they are no-bake and come together in just a few minutes. For that reason, it’s also a really great recipe to make with your kids.

Prep: 25 min. Bake: 10 min. + cooling

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Ingredients

2 ounces unsweetened chocolate
1/3 cup butter, cubed
1 cup sugar
1 egg
1 egg yolk
1/2 teaspoon almond extract
1-1/3 cups all-purpose flour
1/2 cup finely chopped almonds
GLAZE:
1 ounce unsweetened chocolate
1 tablespoon butter, softened
1/4 teaspoon almond extract
1-1/4 cups confectioners’ sugar
3 to 4 tablespoons milk

Directions

In a microwave, melt chocolate and butter; stir until smooth. In a large bowl, beat the sugar, egg, yolk, extract and chocolate mixture. Gradually add flour and mix well. Stir in nuts. Shape into 3/4-in. balls and place 1 in. apart on ungreased baking sheets.
Bake at 350° for 10-12 minutes or until set. Cool.
For glaze, in a microwave-safe bowl, melt chocolate and butter; stir until smooth. Add the extract, sugar and milk and mix well.
Dip tops of cookies into glaze; allow excess to drip off. Place on waxed paper; let stand until set. Store in airtight containers.

Variations: If desired, vanilla can be substituted for the almond extract. The chopped almonds can be omitted. To get rounder cookies, increase flour by 1/4 to 1/2 cup.

Nutrition Facts

1 each: 96 calories, 4g fat (2g saturated fat), 17mg cholesterol, 23mg sodium, 14g carbohydrate (10g sugars, 1g fiber), 1g protein.

Popular Right Now

The love of chocolate and peanut butter are combined in these irresistible chocolate-covered peanut butter balls. These no-bake peanut butter balls are made with just 4 ingredients and are melt-in-your-mouth good!

Why this recipe is so great

No-bake and only 4 ingredients – All you have to do is combine 3 ingredients, roll the mixture into balls, freeze, and dip in chocolate – and you’ve got the most delicious homemade candy.
Shockingly good – They taste like Reese Peanut Butter Cups, but even better! The peanut butter filling is creamier and smoother like a gourmet chocolate truffle. The candy coating is more chocolaty and doesn’t melt as soon as you touch it.
Keeps well and great for gifting – These chocolate peanut butter balls keep for 2 weeks and can be frozen for up to 3 months. They also make for great gifts because they are better than any box of store-bought chocolates.

Ingredients you’ll need

Creamy peanut butter – regular not the natural kind
Unsalted butter
Powdered sugar
Dark or semi-sweet baking chocolate

How to make chocolate peanut butter balls

(the ingredient amounts are listed in the printable recipe card further below)

In a mixing bowl, add some creamy peanut butter, powdered sugar, and softened unsalted butter.
Mix until combined.
Roll the peanut butter mixture into 1 inch balls and place in a freezer-safe container lined with wax paper. Chill in the freezer for 1 hour.
Melt some baking chocolate using a microwave or double-boiler. Dip the peanut butter balls, one at a time, in the melted chocolate. Set the balls on wax paper and drizzle with the excess chocolate or top with sprinkles if desired. Place in the fridge for 10-15 minutes until the chocolate sets.

Other variations

Peanut butter balls with coconut – Fold in 1/2 cup of unsweetened shredded coconut to the peanut butter mixture and roll in more coconut after dipping in chocolate if desired.

Expert tips

Chill the dough if it’s too soft to roll – If the dough is too soft or sticky to easily roll in your hands, pop it in the fridge for 20-30 minutes to firm up.
Freeze the balls before dipping in chocolate – This really helps the peanut butter balls hold their shape when dipping in the warm chocolate. It also helps the chocolate set up faster.
Melting the chocolate – The easiest and fastest way is to melt the chocolate in the microwave. Place the chocolate in a microwave-safe bowl, heat at 50% power for 30-second intervals, stirring in between, until completely smooth and melted.
Use a small fork to dip the peanut butter balls – Using a fork allows you to quickly roll the balls in the chocolate and lift them out. Tip the fork to roll the balls onto the wax paper or use a toothpick to help slide the balls off the fork.
Tap excess chocolate – After dipping the balls in the chocolate, tap the fork on the side of the bowl a few times to let the excess chocolate drip off so it doesn’t pool on the bottom when you place the balls to set.

FAQ

What type of peanut butter is best to use?

Regular peanut butter is best because it’s emulsified. I personally like creamy peanut butter for a smooth truffle-like texture, but you can use crunchy peanut butter if you prefer. Do not use natural peanut butter because it’s too oily to work with.

How long are peanut butter balls good for?

If properly stored, they can last 2-3 days at room temperature or up to 2 weeks in the fridge.

Can you freeze peanut butter balls?

Yes, place them slightly spaced apart in a single layer on a tray and put them in the freezer for 1-2 hours until completely frozen. Then transfer the peanut butter balls to a freezer-safe container or ziplock bag and store them in the freezer for up to 3 months. Thaw overnight in the fridge or place on the counter for 1 hour before serving.

Did you make this recipe? Please kindly leave a comment with your star rating below.

Description

() creamy peanut butter
() unsalted butter, softened
() powdered sugar, sifted
dark or semi-sweet baking chocolate

Mix together the peanut butter, butter and powdered sugar until combined.
Roll the mixture into 1″ balls and place in a freezer-safe container lined with wax paper. Cover and chill in the freezer for 1 hour.
Melt the chocolate in the microwave at 50% power in 30-second increments, stirring in between, until completely smooth and melted. You can also melt the chocolate in a double boiler if you prefer.
Dip the peanut butter balls, one at a time, in the melted chocolate using a small fork. Tap the fork on the side of the bowl a few times to let the excess chocolate drip off.
Set the balls on wax paper and drizzle with the excess chocolate if desired. Place in the fridge for 10-15 minutes until the chocolate hardens.

Notes

The peanut butter balls can be stored in an airtight container at room temperature for 2-3 days or in the fridge for up to 2 weeks. They can also be frozen for up to 3 months.

Chill the dough if it’s too soft to roll – If the dough is too soft or sticky to easily roll in your hands, pop it in the fridge for 20-30 minutes to firm up.
Freeze the balls before dipping in chocolate – This really helps the peanut butter balls hold their shape when dipping in the warm chocolate. It also helps the chocolate set up faster.
Use regular peanut butter – Creamy style is best because it gives the peanut butter balls a smooth truffle-like texture. Do not use natural peanut butter becuase it’s too greasy to work with.
Melting the chocolate – The easiest and fastest way is to melt the chocolate in the microwave. Place the chocolate in a microwave-safe bowl, heat at 50% power in 30-second intervals, stirring in between until smooth and completely melted.
Use a small fork to dip the peanut butter balls – Using a fork allows you to quickly roll the balls in the chocolate and lift them out. Tip the fork to roll the balls onto the wax paper or use a toothpick to help slide the balls off the fork.
Tap excess chocolate – After dipping the balls in the chocolate, tap the fork on the side of the bowl a few times to let the excess chocolate drip off so it doesn’t pool on the bottom when you place the balls to set.

peanut butter balls recipe, chocolate peanut butter balls

How To Make Swedish Chocolate Balls

This come together so quickly and are a great recipe for the kids to help out with. There’s not even a need to melt chocolate because we’re using cocoa powder for that chocolate-y goodness.

First you beat together butter, sugar, and vanilla, then the cocoa powder gets mixed in. Next, stir in the oats and some strong coffee.

Roll them into small balls of about a tablespoon (a cookie scoop is helpful) and then roll them in the coating of your choice. Or do half with pearl sugar and half with coconut!

Also what makes these even more amazing is that you can make them ahead of time and just pop them in the fridge. I’ve been munching on them for days now, someone help me!

butter, softened
sugar
2 tsp. vanilla extract
. cocoa powder
and ⅓ cup rolled oats
. strong coffee, cooled
pearl sugar or coconut flakes

Prevent your screen from going dark

In bowl, beat together the butter, sugar, and vanilla until fluffy. Mix in the cocoa powder.
Add the rolled oats and coffee. Mix everything well.
Roll in pearl sugar or coconut flakes. Refrigerate until serving.

There are only five main ingredients needed to whip up this sweet treat!

Digestive Biscuits / Graham Crackers – So in Scotland, we make these with digestive biscuits. If you are in North America, the best replacement for these is Graham crackers, which are readily available in most North American grocery stores. If you are in Europe, the best alternative I have found are the Leibniz biscuits. Any one of these options will make a super tasty chocolate ball, so don’t worry!

Desiccated Coconut – Shredded coconut would also work, you’ll just have slightly larger coconut flakes in the truffles. The coconut flavor is not very strong in these, not like in coconut balls or anything, but it adds a wonderful texture and a bit of ‘bite’. When I was little I didn’t like coconut at all, but I still loved making these as you can barely taste the coconut.

Condensed Milk – Make sure you buy sweetened condensed milk and not evaporated milk.

Cocoa Powder – I like to use dutch processed cocoa powder, but natural unsweetened cocoa powder work also for these chocolate balls, but I find the dutch processed gives a more enjoyable chocolate flavor.

Butter – Salted or unsalted butter is fine, whatever your personal preference is. There is no need to bring the butter down to room temperature as we will be melting it anyway.

See recipe card for quantities.

Great Times to Make this Recipe

The great thing about these chocolate balls is that they are an extremely fast and easy recipe, but they taste like they are way harder to make than they really are. This makes them great for situations where you have to bring something last minute or just found out you’re going to have guests popping over. But here are a few other times you might want to make these homemade Scottish truffles:

Instructions

Add a contrasting chocolate drizzle on top. If you coated the Oreo balls in white chocolate, melt some semi-sweet or dark chocolate, then transfer to a squeeze bottle and drizzle across the tops.
Sprinkles or crushed Oreo crumbs—add when the chocolate is still wet.
And I love all of these fun decorated Oreo balls you can find online! Here are Melted Snowmen Oreo Balls, Reindeer Oreo Cookie Balls, & Halloween Oreo Balls.

For these easy no-bake treats, combine crushed Oreos with cream cheese and form into balls before dipping in melted chocolate. Decorate with sprinkles or a drizzle of white chocolate for extra flair. Everyone loves these and they are so easy to make!

(14.3oz/405g) regular Oreo cookies (not Double-Stuf)
() semi-sweet or white chocolate, coarsely chopped
vegetable oil or coconut oil
optional for garnish: sprinkles, Oreo crumbs, additional melted chocolate

Make the Oreo truffle filling: Place the Oreos (the entire cookies, filling and cookie) in a food processor or blender. Pulse into a fine crumb.
Using a hand-held or stand mixer fitted with a paddle attachment (or just continue using the food processor if it’s large enough), beat/pulse the Oreo crumbs with the softened cream cheese until combined.
Melt the chocolate: Place chopped chocolate in a glass bowl or a 2-cup liquid measuring cup—its depth makes dipping really easy. Melt in 20-second increments in the microwave, stirring after each increment, until completely melted and smooth. You can also melt the chocolate using a double boiler, or a heatproof bowl placed over a pot of simmering water. Stir constantly until melted. Let the warm chocolate sit for 5 minutes to slightly cool before dipping, otherwise it will melt the shaped Oreo balls.
Coat the Oreo balls: Working with one Oreo ball at a time, submerge into the melted chocolate and swirl to coat; carefully lift out using a fork or dipping tool. Tap the fork/tool gently on the side of the bowl/measuring cup to let excess chocolate drip off. Use a toothpick to help slide the truffle off of the fork and onto a lined plate or baking sheet; or, if using the candy dipping tool, turn upside down to release.
Optional garnishes: If desired, top with sprinkles or Oreo crumbs while the chocolate is still wet. If you have leftover or another melted chocolate, use a spoon or a squeeze bottle to drizzle it across the tops of the dipped truffles.
Refrigerate balls for at least 1 hour to allow the chocolate to set before serving. Once chocolate is set, you can store them in an airtight container in the refrigerator, layered with parchment or wax paper, for up to 2 weeks.

Make Ahead & Freezing Instructions: You can start this recipe 1 day ahead of time. The shaped balls can be chilled in the refrigerator for up to 3 days prior to coating with chocolate. You can freeze the finished Oreo truffles for up to 2–3 months. Thaw overnight in the refrigerator.
Oreos: My team and I have tested this recipe with regular, Golden, and Mint Creme Oreos. This recipe is for 36 standard-size Oreo cookies. Do not use Double-Stuf. Peanut butter-flavored Oreos also work well.
Chocolate: For the best looking and tasting Oreo truffles, use 4-ounce (113g) “baking chocolate” bars found in the baking aisle. I prefer Baker’s, Guittard, or Ghirardelli brands. You need 3 4-ounce (113g) bars for this recipe, 12 ounces (339g) total. You can use milk, semi-sweet, bittersweet, or white chocolate. You could also use chocolate melting wafers, such as Ghirardelli brand. Candy melts work too, but they don’t taste like real chocolate. Do not use chocolate chips because they contain stabilizers preventing them from melting into the correct consistency for coating.
Oil: I melt the chocolate with a small amount of oil to thin it out and make it easier to coat the Oreo balls. You can use vegetable or coconut oil.
Coating/Melting Chocolate: See all my troubleshooting tips above in the post.
Do Not Temper: I do not recommend tempering the chocolate for this recipe. Tempered chocolate should not be refrigerated and, due to the cream cheese in the filling, these truffles must be refrigerated.

Keywords: Oreo balls

Delightful little chocolate balls of goodness. These chocolate truffles are a quick and easy no-bake snack.

Crush up your graham crackers or digestives biscuits in a food processor, or in a bag with a rolling pin. 2 ½ cups Cookie Crumbs (graham crackers or digestive biscuits)
Pour the cookie crumbs into a large bowl and add the salt and desiccated coconut. ¾ cup Dessicated Coconut, ¼ teaspoon Salt
In a large, microwavable jug or bowl, mix together the condensed milk, butter, and cocoa powder. Microwave at 30-second intervals, stirring in between, until everything is melted and combined. ½ stick Butter, 1 can Condensed milk, 4 tablespoon Cocoa Powder
Pour the melted ingredients into the crumb/coconut mixture and mix until completely combined.
Chill for 20 minutes to make the mixture easier to roll.
Take 1 teaspoon of the mixture and roll it with your hands to form a ball. Put the ball in a bowl of powdered sugar and roll around to coat. Repeat until all the mixture is gone.

You can also roll the chocolate truffles in chocolate sprinkles if you prefer that to powdered sugar!

chocolate, coconut, condensed milk, digestive biscuits, scottish

Store your chocolate balls at room temperature in an airtight container, with parchment paper in between the layers of truffles. They will theoretically keep like this for about a week, but realistically there’s no way they will last this long without all being eaten!

What Types of Oreos Are Best to Use for These Truffles?

There are now many, many varieties of the iconic Oreo. But they don’t just vary in color and flavor; they can vary in size and amount of cream filling, too—so the type of Oreo you use to make Oreo balls does make a difference. Here’s my advice:

I usually get a lot of questions about dipping candies, and after writing an entire cookbook about candy, I have some advice that you might find helpful.

Chocolate lover version – These chocolate balls are already pretty delicious and chocolatey, but if you wanted to take it up a notch, you could mix some chocolate chips into the mixture, or even drizzle some dark chocolate over the top once they have been rolled in powdered sugar.

Other nuts – These are also really great with some other nuts added in. Sometimes I like to add crushed pecans for a little extra crunch.

Citrus – Add some citrus notes to your Scottish truffles with a little orange zest, just to brighten up the flavor.

Here’s Why You’ll Love These Easy Treats

You need just 4 ingredients
No baking involved (save your oven for sugar cookies!)
Like a chocolate truffle with a soft, rich Oreo cheesecake filling
Choose your flavor of Oreo
Choose white or dark chocolate for coating (or both!)
Keep them plain, or decorate them for a holiday or theme

Troubleshooting & Success Tips

If dipping these Oreo balls into chocolate is giving you some problems, here are some suggestions:

Chocolate is hardening before I’m finished: This is an easy fix! First, make sure you are working quickly. Second, keep the chocolate fluid by reheating in the microwave for 10 seconds or use a double boiler. If you don’t have a double boiler, spoon the chocolate into a glass bowl set over a pot of simmering water. This keeps the chocolate slightly warm. Don’t let the water touch the bottom of the glass bowl.
Chocolate is too thick: A little bit of oil thins out the chocolate so it’s the best consistency for dipping. If you find your chocolate is still too thick, add another 1/4 teaspoon of oil.
Oreo balls are falling apart: The chocolate is too hot. Let the chocolate sit for a few minutes to slightly cool down and then try again.
Uncoated candies are losing their shape: If the Oreo balls are softening and losing their shape as you’re dipping them, put them back in the refrigerator or freezer for 5–10 minutes and then try again. If you can, keep half of them in the fridge/freezer while you start dipping the other half in chocolate, because they can soften up quickly while sitting out.

Let Me Show You How to Make These Easy Candies

Just like when making an Oreo cookie crust, a food processor or blender grinds the Oreo cookies into fine crumbs. If you don’t have one, you can place the Oreos in a plastic zipped-top bag and crush them with a rolling pin. The whole cookie, cream filling and all.

Pulse until there are no more big chunks. Fine crumbs, like what is pictured above. ↑

Combine the crumbs with softened cream cheese. You can do this with a stand mixer or a hand mixer; or even just do it all in your food processor, if it’s large enough to accommodate the Oreo crumbs plus the cream cheese.

Next, scoop the mixture and roll into balls. You can use a cookie scoop for this, but I usually just use a Tablespoon. Scoop about a Tablespoon of the Oreo truffle filling (about 18–22g), and use your hands to roll it into a ball. The mixture is very wet, but should still be roll-able. If it seems overly wet, refrigerate the mixture for 15 minutes and then try again.

Place the Oreo balls on a plate or small baking sheet lined with parchment paper and place the tray in the refrigerator for at least 1 hour, or in the freezer for 30 minutes. You could also make these a day ahead and refrigerate, then dip them the next day.

If you can, keep half of them in the refrigerator while you start dipping the other half in chocolate, because they can soften up quickly while sitting out. This makes coating them in chocolate a lot easier.

Let Me Show You How to Dip Oreo Balls

Start with real chocolate. For the best-tasting Oreo truffles, use real chocolate, like the 4-ounce “baking chocolate” bars found in the baking aisle of the grocery store. (I like Baker’s, Ghirardelli, Lindt, and Guittard brands.) Do not use chocolate chips. They’re great for chocolate chip cookies, but since they contain stabilizers, they do not melt into the correct coating consistency. Candy melts would work, but they don’t taste like real chocolate.
Add 1/2 teaspoon oil. Place your chopped chocolate in a glass bowl or liquid measuring cup, and add a little oil (vegetable or coconut oil). The oil is optional, but I always include it because it thins out the melted chocolate and makes dipping/coating easier (oil is an ingredient in candy melts).
Melt the chocolate. Whether you’re using white or dark chocolate, the melting process is the same. You can use a double boiler or the microwave. Microwave the chocolate with the oil in 20-second increments, stirring after each, until smooth. Chocolate can overheat easily, which is why we microwave it in short bursts. I do not recommend tempering the chocolate for this recipe. Tempered chocolate should not be refrigerated, and these Oreo balls must be refrigerated.
Dip the Oreo truffles. Drop a chilled Oreo ball in the melted chocolate and swirl it around to coat. I make a lot of truffles and always use this handy candy dipping tool, which is perfect for dipping round treats like chocolate truffles. Chances are you don’t have one of those, so a fork and a toothpick work too! Pick up the truffle with the fork—do not pierce it, simply lift it up on top of the fork’s prongs. Tap the fork on the edge of the bowl to allow the excess chocolate to drip off. Use a toothpick to slide the truffle off the fork and onto a baking sheet lined with parchment paper.
Allow the chocolate to set. If you have leftover chocolate, you can drizzle it on top of the Oreo truffles—you can use a spoon or squeeze bottle for that. Or top with sprinkles or Oreo crumbs while still wet. Place the baking sheet in the refrigerator to set the chocolate.

What Are Oreo Balls Made of?

Oreo Cookies: For this recipe, we’re using 36 Oreo cookies. The type/flavor of Oreo makes a difference, as the amount of cream filling can vary—more on this below.
Melted Chocolate: Using real chocolate (not candy melts) for coating makes for the best-tasting, richest Oreo truffles. Chop up high-quality bars of baking chocolate. Do not use chocolate chips—the stabilizers in them prevent them from melting smoothly.
Vegetable Oil or Coconut Oil: Just a small amount of oil mixed in with the chocolate thins it out to make it easier to dip/coat the Oreo balls.

Equipment

You really don’t need much to put these chocolate balls together. No fancy equipment is required, just a large bowl and a wooden spoon.

What Is Chokladbollar?

Chokladbollar is a Swedish word that literally means ‘chocolate ball’. They are chocolatey oatmeal balls that don’t require baking. Usually they are finished with a coating of coconut flakes or pearl sugar. Pearl Sugar is a delectable Swedish thing that we’ve explained for you over here or you can order some online over here.

These Chokladbollar are great to eat with a cup of coffee or tea, and they are very fast to make. A few simple ingredients and you’ll be enjoying them in no time.

Swedish No-Bake Chocolate Balls – Chokladbollar

Ingredients

Directions

Nutrition Facts

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Storage tips

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