Mexican OREO Cookie Balls
Prep time30 min
Total time1hr 40min
ServingsMakes 48 servings, 1 cookie ball each.
Ingredients
- 1 pkg. (8 oz.) brick cream cheese, softened
- 36 OREO Cookies, finely crushed
- 1 tsp. ground cinnamon
- 12 oz. Mexican chocolate, chopped
- 3 oz. red candy coating wafers
- 1 tsp. oil
Preparation
- Mix cream cheese, cookie crumbs and cinnamon until blended.
- Shape into 48 (1-inch) balls; place in single layer on waxed paper-covered rimmed baking sheet. Freeze 10 min.
- Microwave chocolate in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted. Dip cookie balls, 1 at a time, in chocolate, turning to evenly coat each ball; shake gently to remove excess chocolate. Return to baking sheet.
- Microwave candy coating wafers and oil in separate microwaveable bowl 45 sec.; stir until wafers are completely melted and mixture is well blended. Spoon into resealable plastic bag. Cut small piece off one bottom corner of bag. Use to pipe candy coating over cookie balls.
- Refrigerate 1 hour or until firm.
Recipe Tips
- Substitute
Substitute semi-sweet baking chocolate for the Mexican chocolate. Stir additional 1 tsp. cinnamon into melted chocolate before using to coat cookie balls as directed.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 100 |
| % Daily Value* | |
| Total fat 5g | |
| Saturated fat 2.5g | |
| Trans fat 0g | |
| Cholesterol 5mg | |
| Sodium 60mg | |
| Carbohydrate 13g | |
| Dietary fiber 0g | |
| Total sugars 8g | |
| Protein 1g | |
| Vitamin A | 0 %DV |
| Vitamin C | 0 %DV |
| Calcium | 0 %DV |
| Iron | 2 %DV |
