Preparation

• Mix cream cheese and cookie crumbs until blended.
• Shape into 48 (1-inch) balls; place in single layer in shallow parchment-lined pan. Press indentation into top of each ball. Refrigerate 15 min.
• Meanwhile, microwave candy wafers and 2 Tbsp. oil in microwaveable bowl on HIGH 1 min. or until wafers are completely melted, stirring every 30 sec..
• Dip cookie balls, 1 at a time, in melted candy mixture; return to prepared pan. Insert licorice piece into top of each ball for the apple's stem. Refrigerate 1 hour.
• Microwave butterscotch chips and remaining oil in microwaveable bowl 45 sec. or until chips are completely melted and mixture is well blended, stirring after 30 sec.
• Dip each ball halfway into butterscotch mixture; return to prepared pan. Refrigerate 20 min. or until firm. Keep refrigerated.