Jack-o'-Lantern OREO Cookie Balls
48 servings
2h Cook
Ingredient List
- 1 pkg. (8 oz.) brick cream cheese, softened
- 36 OREO Cookies, crushed
- 4 pkg. (4 oz. each) semi-sweet baking chocolate (16 oz.), melted
- 1 cup orange nonpareils
- 1 tube (0.67 oz.) black decorating gel
Nutritional Information
| Calories | 130 |
| Total fat | 7g |
| Saturated fat | 3.5g |
| Trans fat | 0g |
| Cholesterol | 5mg |
| Sodium | 50mg |
| Total Carbohydrate | 16g |
| Dietary fiber | 1g |
| Total sugars | 10g |
| Added sugars | 10g |
| Protein | 1g |
| Vitamin D | 0% DV |
| Calcium | 0% DV |
| Iron | 6% DV |
| Potassium | 0% DV |
- 1Cover rimmed baking sheet with wax paper. Mix cream cheese and cookie crumbs until blended; shape into 48 (1-inch) balls. Place on prepared baking sheet. Refrigerate 20 min.
- 2Dip 1 lollipop stick into melted chocolate, then insert dipped end into center of 1 cookie ball. Return to baking sheet. Repeat with additional lollipop sticks and remaining cookie balls. Freeze 10 min.
- 3Dip cookie ball pops, 1 at a time, into remaining melted chocolate, turning to evenly coat each cookie ball with chocolate. Return to baking sheet. Immediately sprinkle with nonpareils, turning balls as needed to evenly coat all sides of cookie balls with nonpareils. Use decorating gel to draw jack-o'-lantern faces on cookie balls.
- 4Refrigerate 1 hour or until firm. Keep refrigerated.