Ingredients

1 pkg. brick cream cheese, (8 oz.), softened
36 OREO Cookies, finely crushed
1 tsp. ground cinnamon
12 oz. Mexican chocolate, chopped
3 oz. red candy coating wafers
1 tsp. oil

Putting it together

1.Mix cream cheese, cookie crumbs and cinnamon until blended.
2.Shape into 48 (1-inch) balls; place in single layer on waxed paper-covered rimmed baking sheet. Freeze 10 min.
3.Microwave chocolate in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted. Dip cookie balls, 1 at a time, in chocolate, turning to evenly coat each ball; shake gently to remove excess chocolate. Return to baking sheet.
4.Microwave candy coating wafers and oil in separate microwaveable bowl 45 sec.; stir until wafers are completely melted and mixture is well blended. Spoon into resealable plastic bag. Cut small piece off one bottom corner of bag. Use to pipe candy coating over cookie balls.
5.Refrigerate 1 hour or until firm.

Tips and Tricks

Substitute: Substitute semi-sweet baking chocolate for the Mexican chocolate. Stir additional 1 tsp. cinnamon into melted chocolate before using to coat cookie balls as directed.

Nutritional Information

Makes 48 Servings