Ingredients

6 candy cane, smalls, finely chopped (about 1/3 cup), divided
1 pkg. brick cream cheese, (8 oz.), softened
36 OREO Cookies, finely crushed
4 pkg. semi-sweet baking chocolate, (4 oz. each), melted

Putting it together

1.Reserve 1 Tbsp. chopped candy. Mix remaining candy with cream cheese and cookie crumbs until blended.
2.Shape into 48 (1-inch) balls. Freeze 10 min.
3.Dip balls in melted chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with reserved candy.
4.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 Cookie Balls: To easily coat 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.

Nutritional Information

Makes 48 Servings