Candy Cane OREO Cookie Ball Recipe
Time1h 30min
Makes48 servings
Ingredients
- 6 small candy canes, finely chopped (about 1/3 cup), divided
- 1 pkg. (8 oz.) brick cream cheese, softened
- 36 OREO Cookies, finely crushed
- 4 pkg. (4 oz. each) semi-sweet baking chocolate, melted
Putting it together
PREPARATION
Reserve 1 Tbsp. chopped candy. Mix remaining candy with cream cheese and cookie crumbs until blended.- Shape into 48 (1-inch) balls. Freeze 10 min.
- Dip balls in melted chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with reserved candy.
- Refrigerate 1 hour or until firm. Keep refrigerated.
Tips and Tricks
Size-Wise:These cookie balls, with their own built-in portion control, can be enjoyed on occasion. Just remember to keep tabs on portions.
How to Easily Dip Candy Cane OREO Cookie Balls:
To easily coat the candy cane cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls on prepared baking sheet; let stand until chocolate coating is firm.
Note:If any melted chocolate remains after all balls are coated, store in tightly covered container at room temperature until ready to use as desired.
How to Melt the Chocolate:Microwave the chocolate in microwaveable bowl on HIGH 2-1/2 min. or until chocolate is completely melted, stirring every 30 sec.
Nutrition Information
| Calories: | 110 |
| Total fat: | 6g |
| Saturated fat: | 3.5g |
| Trans fat: | 0g |
| Cholesterol: | 5mg |
| Sodium: | 55mg |
| Total Carbohydrate: | 13g |
| Dietary fiber: | 1g |
| Total sugars: | 9g |
| Protein: | 1g |
| Calcium: | 0% DV |
| Iron: | 2% DV |