Black & White Court Side "Donuts"
48 servings
1h 50min Cook
Ingredient List
- 1 pkg. (8 oz.) brick cream cheese, softened
- 36 OREO Cookies, finely crushed
- 2 pkg. (4 oz. each) semi-sweet baking chocolate
- 2 pkg. (4 oz. each) white baking chocolate
- ¼ cup EACH orange and brown sprinkles
Nutritional Information
| Calories | 110 |
| Total fat | 6g |
| Saturated fat | 3g |
| Trans fat | 0g |
| Cholesterol | 5mg |
| Sodium | 55mg |
| Total Carbohydrate | 14g |
| Dietary fiber | 1g |
| Total sugars | 11g |
| Added sugars | 10g |
| Protein | 1g |
| Vitamin D | 0% DV |
| Calcium | 2% DV |
| Iron | 2% DV |
| Potassium | 2% DV |
- 1Mix cream cheese and cookie crumbs until blended.
- 2Shape into 48 (1-inch) balls. Place on parchment-covered rimmed baking sheet.
- 3Press thumb into center of each ball to make deep indentation; smooth and shape top and bottom edges of each cookie ball to resemble donut.
- 4Freeze 10 min. Meanwhile, melt semi-sweet chocolate as directed on package.
- 5Dip half of each cookie ball, one at a time, into melted chocolate; return to prepared baking sheet. Refrigerate 10 min. or until chocolate is firm.
- 6Melt white chocolate as directed on package. Dip other sides of cookie balls into white chocolate; return to baking sheet. Top with sprinkles as desired.
- 7Refrigerate 1 hour. Keep refrigerated