OREO Witch Cookie Balls
24 servings
2h 30min Cook
Ingredient List
- 30 OREO Cookies, divided
- 4 oz. brick cream cheese, softened
- 8 oz. green candy coating wafers, melted
- 3 oz. black string licorice, cut into 1-inch lengths
- 1 Tbsp. candy-coated chocolate chips
- 1 Tbsp. sprinkles or confetti candy
- 24 chocolate candies
- 24 foil-wrapped milk chocolate pieces
Nutritional Information
| Calories | 180 |
| Total fat | 9g |
| Saturated fat | 5g |
| Trans fat | 0g |
| Cholesterol | 10mg |
| Sodium | 105mg |
| Total Carbohydrate | 23g |
| Dietary fiber | 0g |
| Total sugars | 17g |
| Protein | 1g |
| Calcium | 2% DV |
| Iron | 2% DV |
- 1Split 12 cookies; remove and discard creme filling.
- 2Crush remaining cookies; mix with cream cheese until blended. Shape into 24 (1-inch) balls; place on waxed paper-covered rimmed baking sheet. Refrigerate 20 min.
- 3Dip 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 licorice, candy-coated chips and sprinkles to resemble witch heads as shown in photo.
- 4Refrigerate 30 min. Top with cookie halves and chocolate candies for the witches' hats, securing all pieces with remaining candy coating. Refrigerate 1 hour or until firm. Keep refrigerated.