OREO-Pumpkin Cookie Balls
Prep time20 min
Total time1hr 30min
ServingsMakes 40 servings.
Ingredients
- 6 oz. (3/4 of 8-oz. pkg.) brick cream cheese, softened
- 30 OREO Peanut Butter Creme Cookies, finely crushed
- 3 pkg. (4 oz. each) white baking chocolate, melted
- 1 cup orange colored sugar
- 10 pretzel sticks, each broken into 4 pieces
Preparation
- Mix cream cheese and cookie crumbs until well blended.
- Shape into 40 (1-inch) balls. Dip balls in melted chocolate; roll in sugar to evenly coat. Place in single layer in shallow waxed paper-lined pan. Insert 1 pretzel piece into top of each for the pumpkin's stem.
- Refrigerate 1 hour or until firm. Keep refrigerated.
Recipe Tips
- Size-Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions. - How to Easily Dip Cookie Balls
To easily coat cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until chocolate coating is firm. - How to Store
Store in tightly covered container in refrigerator.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 130 |
| % Daily Value* | |
| Total fat 6g | |
| Saturated fat 3g | |
| Cholesterol 5mg | |
| Sodium 95mg | |
| Carbohydrate 18g | |
| Dietary fiber 0g | |
| Total sugars 14g | |
| Protein 2g | |
| Vitamin A | 0 %DV |
| Vitamin C | 0 %DV |
| Calcium | 2 %DV |
| Iron | 2 %DV |
