OREO Ghost Cookie Balls

16  Ratings
  • 40 min prep
  • 2 hr total
  • Makes 48 servings.


OREO Ghost Cookie Balls Recipe

Ingredients

  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 36 OREO Cookies, crushed
  • 16 oz. white candy coating wafers, melted
  • 48 white jelly beans, halved lengthwise
  • 2 Tbsp. black sprinkles

Instructions

  • Mix  cream cheese and cookie crumbs until blended; shape into 48 (1-inch) balls. Place on waxed paper-covered rimmed baking sheet. Refrigerate 20 min.
  • Dip  balls, 1 at a time, in coating, turning to evenly coat each ball. Return to baking sheet, allowing excess coating to pool at bottom of each ball. Immediately decorate with jelly beans and sprinkles to resemble ghost heads as shown in photo, securing pieces with remaining white coating if necessary.
  • Refrigerate  1 hour or until firm. Keep refrigerated.

Recipe Tips

How to Easily Dip Cookie BallsKeep the cookie balls refrigerated until ready to dip in the melted candy wafers. Then, add balls, in batches, to bowl of melted coating. Use 2 forks to roll balls in coating until evenly coated. Remove balls with forks, letting excess coating drip back into bowl. Place balls in prepared pan; let stand until firm.

SubstitutePrepare using 4 pkg. (4 oz. each) white baking chocolate.

NoteIf coating becomes too thick, add up to 2 tsp. shortening to each 16 oz. of candy wafers.

175247

Nutrition Information

Makes 48 servings.

Nutrition per serving:

    • Calories 120 
    • Total fat 6 g
    • Saturated fat 4 g
    • Cholesterol 5 mg
    • Sodium 65 mg
    • Carbohydrate 16 g
    • Dietary fiber 0 g
    • Total sugars 13 g
    •     Includes added sugars n/a
    • Protein 1 g
    • Vitamin A 0 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 0 %DV
    • Iron 2 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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