OREO Ghost Cookie Balls
Prep time40 min
Total time2hr 0min
ServingsMakes 48 servings.
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
Preparation
- 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 Balls
Keep 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. - Substitute
Prepare using 4 pkg. (4 oz. each) white baking chocolate. - Note
If coating becomes too thick, add up to 2 tsp. shortening to each 16 oz. of candy wafers.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 120 |
| % Daily Value* | |
| Total fat 6g | |
| Saturated fat 4g | |
| Trans fat 0g | |
| Cholesterol 5mg | |
| Sodium 65mg | |
| Carbohydrate 16g | |
| Dietary fiber 0g | |
| Total sugars 13g | |
| Protein 1g | |
| Vitamin A | 0 %DV |
| Vitamin C | 0 %DV |
| Calcium | 0 %DV |
| Iron | 2 %DV |
