Spicy Hot Cocoa OREO Cookie Balls
Time1h 40min
Makes48 servings
Ingredients
- 1 pkg. brick cream cheese, (8 oz.), softened
- 36 OREO Cookies, finely crushed
- 1 tsp. ground cinnamon
- 0.5 tsp. ground red pepper (cayenne)
- 4 pkg. semi-sweet baking chocolate, (4 oz. each), melted
- 2 tsp. instant espresso
- 2 Tbsp. instant hot cocoa mix
- 3 Tbsp. vanilla marshmallow bits
Putting it together
- 1.Mix cream cheese, cookie crumbs, cinnamon and red pepper until blended.
- 2.Shape into 48 (1-inch) balls. Freeze 10 min.
- 3.Mix melted chocolate and espresso powder until blended.
- 4.Dip cookie balls in melted chocolate mixture, turning to completely coat all sides of each ball with chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with dry instant hot cocoa mix, then marshmallow bits.
- 5.Refrigerate 1 hour or until firm. Keep refrigerated.
Tips and Tricks
Substitute: Top each chocolate-coated cookie ball with 2 or 3 miniature marshmallow halves instead of sprinkling with the marshmallow bits.
Variation: Omit instant espresso. Stir 1 tsp. additional ground cinnamon into the melted chocolate before using to coat the cookie balls as directed.
Nutritional Information
Makes 48 Servings