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Mexican OREO Cookie Balls

Mexican OREO Cookie Balls

Prep time30 min
Total time1hr 40min
ServingsMakes 48 servings, 1 cookie ball each.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % 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 A0 %DV
Vitamin C0 %DV
Calcium0 %DV
Iron2 %DV

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