OREO Ghost Cookie Balls
Time2h
Makes48 servings
Ingredients
- 1 pkg. (8 oz.) brick cream cheese, softened
- 36 OREO Cookies, crushed
- 16 oz. white candy coating wafers, melted
- 48 white jelly beans, halved lengthwise
- 2 Tbsp. black sprinkles
Putting it together
- 1.Mix cream cheese and cookie crumbs until blended; shape into 48 (1-inch) balls. Place on waxed paper-covered rimmed baking sheet. Refrigerate 20 min.
- 2.Dip balls, 1 at a time, in coating, turning to evenly coat each ball. Return to baking sheet, allowing excess coating to pool at bottom of each ball. Immediately decorate with jelly beans and sprinkles to resemble ghost heads as shown in photo, securing pieces with remaining white coating if necessary.
- 3.Refrigerate 1 hour or until firm. Keep refrigerated.
Tips and Tricks
How to Easily Dip Cookie Balls:Keep the cookie balls refrigerated until ready to dip in the melted candy wafers. Then, add balls, in batches, to bowl of melted coating. Use 2 forks to roll balls in coating until evenly coated. Remove balls with forks, letting excess coating drip back into bowl. Place balls in prepared pan; let stand until firm.
Substitute:Prepare using 4 pkg. (4 oz. each) white baking chocolate.
Note:If coating becomes too thick, add up to 2 tsp. shortening to each 16 oz. of candy wafers.
Substitute:Substitute confetti candies for the sprinkles.
Size Wise:With their built-in portion control, these holiday treats can be enjoyed on a special occasion.
Nutrition Information
| Calories: | 120 |
| Total fat: | 6g |
| Saturated fat: | 4g |
| Trans fat: | 0g |
| Cholesterol: | 5mg |
| Sodium: | 65mg |
| Total Carbohydrate: | 16g |
| Dietary fiber: | 0g |
| Total sugars: | 13g |
| Protein: | 1g |
| Calcium: | 0% DV |
| Iron: | 2% DV |