OREO Egg Cookie Balls
Time1h 40min
Makes48 servings
Ingredients
- 1 pkg. (8 oz.) brick cream cheese, softened
- 36 OREO Cookies, finely crushed
- 4 pkg. (4 oz. each) white baking chocolate, melted, divided
- few drops food coloring
Putting it together
- 1.Mix cream cheese and cookie crumbs until blended; shape into 48 (1-inch) egg-shaped balls. Place on waxed paper-covered rimmed baking sheet. Refrigerate 20 min.
- 2.Dip balls, 1 at a time, in melted chocolate, turning to evenly coat each ball. Return to baking sheet. Tint remaining chocolate with food coloring; spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to decorate “eggs.”
- 3.Refrigerate 1 hour or until firm. Keep refrigerated.
Tips and Tricks
Size Wise:Sweets can be part of a balanced diet but remember to keep tabs on portions.
Decorating Ideas:Immediately after coating cookie balls with melted chocolate, decorate them with colored sugars, pastel sprinkles and/or small candies instead of drizzling them with the tinted chocolate.
How to Easily Dip Cookie Balls:Keep the cookie balls refrigerated until ready to dip in the melted chocolate. Then, dip in small batches for best results.
Substitute:Substitute 16 oz. vanilla candy wafers or confectionary coating for the white baking chocolate.
Nutrition Information
| Calories: | 110 |
| Total fat: | 6g |
| Saturated fat: | 3g |
| Cholesterol: | 5mg |
| Sodium: | 65mg |
| Total Carbohydrate: | 12g |
| Dietary fiber: | 0g |
| Total sugars: | 9g |
| Protein: | 1g |
| Calcium: | 2% DV |
| Iron: | 0% DV |