Pretzels, Oreos, and cream cheese come together to form the base for these Salted Caramel–Filled Pretzel Oreo Balls.
Each ball is coated in melted chocolate and finished with a drizzle of salted caramel for a perfect sweet-and-salty bite.
Crunchy on the outside and creamy inside, these truffles are addictive. Don’t wait—try them for your next get-together or cookie swap.
How to make Pretzel Oreo Balls (Oreo Truffles Stuffed with Salted Caramel)
- Place the Oreo cookies in a food processor and pulse until they reach a fine, sandy texture. Transfer the crumbs to a stand mixer bowl or a large mixing bowl and set aside.
- Pulse 2 cups of pretzels in the food processor until they are chopped into small pieces.
- Add 8 ounces of room-temperature cream cheese to the crushed Oreos and mix until the mixture forms a dough. A stand mixer with the paddle attachment or a sturdy wooden spoon works well.
- Fold the crushed pretzels into the Oreo-cream cheese dough and mix until evenly combined.
- Scoop heaping tablespoons of dough and place them on a parchment-lined tray. Roll each portion between your palms into a ball, then gently flatten into a small disk.
- Place about ½ teaspoon of salted caramel into the center of each disk.
- Fold the edges of the disk over the caramel and roll to seal, forming a smooth ball. Place each ball back on the parchment-lined tray.
- Freeze the tray for about 1 hour, or until the balls are very firm.
- Melt 12 ounces of candy coating according to package directions. Dip each frozen ball into the melted coating to fully enrobe it, then return to the parchment-lined tray.
- Finish with a drizzle of salted caramel and a sprinkle of crushed pretzels, if desired. For easier drizzling, briefly warm the caramel in a squeeze bottle.
- Refrigerate until ready to serve.
Toppings:
For this batch we used both white and dark chocolate coatings (melting wafers). The white-coated truffles were simply drizzled with caramel, while the dark-coated ones got both caramel and extra crushed pretzels on top for added crunch. Both versions are delicious—the pretzel topping adds satisfying texture.
Storage:
- Refrigerator: Store in an airtight container in the fridge because these contain cream cheese. They will keep for up to two weeks, though they rarely last that long!
- Freezer: Freeze the tray of prepared balls first for a couple of hours to prevent sticking, then transfer to a sealed container or zip-top bag. Frozen truffles keep up to three months; thaw in the refrigerator before serving.
Enjoy these little bites of sweet and salty bliss!
Please leave a review and star rating in the comments section if you try this recipe — I’d love to hear how it turned out!
Pretzel Oreo Balls {Stuffed with Salted Caramel}
Ingredients
- 1 bag Oreos (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 for drizzling
- Crushed pretzels
Instructions
- Crush Oreos in a food processor until sandy. Transfer to a mixer bowl or large bowl.
- Pulse pretzels until coarsely chopped.
- Mix cream cheese into the Oreo crumbs until a dough forms.
- Fold in the crushed pretzels until evenly distributed.
- Scoop heaping tablespoons of dough and roll into balls, then flatten slightly into disks.
- Place about ½ teaspoon of salted caramel in the center of each disk. Fold the edges over the caramel and roll to seal.
- Freeze the assembled balls for about 1 hour, until firm.
- Melt candy coating according to package instructions. Dip each frozen ball to coat fully and return to parchment.
- Drizzle with additional salted caramel and sprinkle with crushed pretzels if desired. Refrigerate until serving.
Notes
If you don’t have a squeeze bottle for caramel, fill a large freezer bag, press the caramel into one corner, and snip a small hole to pipe. Freeze trays first to prevent balls from sticking together when storing in bags or containers.
Video
A short demonstration video accompanies this recipe for visual reference.
