OREO Chick Cookie Balls
48 servings
2h Cook
Ingredient List
- 1 pkg. (8 oz.) brick cream cheese, softened
- 36 OREO Cookies, finely crushed
- 96 heart-shaped sprinkles (about 1/4 cup)
- 4 pkg. (4 oz. each) white baking chocolate, melted
- few drops yellow food coloring
- 48 orange triangle candies (about 2 Tbsp.)
- 96 miniature semi-sweet chocolate chips (about 1/4 cup)
- 1 chewy fruit snack roll, cut into small peces
Nutritional Information
| Calories | 140 |
| Total fat | 6g |
| Saturated fat | 3g |
| Cholesterol | 5mg |
| Sodium | 75mg |
| Total Carbohydrate | 20g |
| Dietary fiber | 0g |
| Total sugars | 16g |
| Protein | 1g |
| Calcium | 2% DV |
| Iron | 0% DV |
- 1Mix cream cheese and cookie crumbs until blended; shape into 48 (1-inch) balls. Press 2 heart-shaped sprinkles into opposite sides of each ball for the chick's wings. Place on waxed paper-covered rimmed baking sheet. Refrigerate 20 min.
- 2Tint white chocolate with food coloring. Dip balls, in small batches, in tinted chocolate, turning to evenly coat each ball. Immediately press triangle candy into front of each for the chick's beak, and 2 chocolate chips for the eyes. Return to prepared baking sheet. Add fruit snack pieces to tops of chicks for the head feathers.
- 3Refrigerate 1 hour or until firm. Keep refrigerated.