Spider OREO Cookie Balls
36 servings
2h Cook
Ingredient List
- 36 Boo OREO Cookies, finely crushed, divided
- 4 oz. brick cream cheese, softened
- 36 black string licorice pieces (10 inches each)
- 1 oz. semi-sweet baking chocolate
- 72 small hot cinnamon candies (about 1/3 cup)
Nutritional Information
| Calories | 90 |
| Total fat | 4g |
| Saturated fat | 1.5g |
| Trans fat | 0g |
| Cholesterol | 5mg |
| Sodium | 65mg |
| Total Carbohydrate | 13g |
| Dietary fiber | 0g |
| Total sugars | 9g |
| Added sugars | 9g |
| Protein | 1g |
| Vitamin D | 0% DV |
| Calcium | 0% DV |
| Iron | 2% DV |
| Potassium | 0% DV |
- 1Reserve 1/2 cup cookie crumbs for later use. Mix cream cheese and remaining cookie crumbs until blended. Roll into 36 (1-inch) balls.
- 2Place in single layer on parchment-covered rimmed baking sheet. Roll cookie balls in reserved cookie crumbs; return to baking sheet. Refrigerate 30 min.
- 3Cut each licorice piece into 8 (1-1/4-inch) lengths. Insert 1 end of EACH of 8 licorice pieces into each cookie ball to resemble a spider's legs.
- 4Use melted chocolate to attach 2 cinnamon candies to each cookie ball for the spider's eyes.
- 5Refrigerate 1 hour. Keep refrigerated.