Reindeer Cookie Ball Pops
Prep time30 min
Total time1hr 40min
ServingsMakes 30 servings.
Ingredients
- 1 pkg. (8 oz.) brick cream cheese, softened
- 40 NABISCO Ginger Snaps, finely crushed (about 2-1/4 cups)
- 4 pkg. (4 oz. each) semi-sweet baking chocolate, melted
- 1¼ cups candy-coated chocolate pieces
- 1 cup small pretzel twists, broken into pieces
Preparation
- Mix cream cheese and ginger snap crumbs until well blended.
- Shape into 30 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Dip balls in chocolate; place in single layer in waxed paper-lined pan. Insert lollipop stick into each ball. Decorate with candies and pretzels as shown in photo.
- Refrigerate 1 hour or until firm. Keep refrigerated.
Recipe Tips
- Size-Wise
These seasonal treats have built-in portion control and can be enjoyed on a special occasion. - How to Make Ginger Snap Crumbs
Crushing NABISCO Ginger Snaps is a cinch with a rolling pin and a resealable plastic food storage bag. Or, process the ginger snaps in your food processor or blender. - How to Easily Dip Cookie Balls
To easily coat 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 firm.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 170 |
| % Daily Value* | |
| Total fat 9g | |
| Saturated fat 5g | |
| Cholesterol 10mg | |
| Sodium 115mg | |
| Carbohydrate 23g | |
| Dietary fiber 1g | |
| Total sugars 15g | |
| Protein 2g | |
| Vitamin A | 2 %DV |
| Vitamin C | 0 %DV |
| Calcium | 4 %DV |
| Iron | 4 %DV |
