Mexican OREO Cookie Balls

Name: Mexican OREO Cookie Balls
Prep time: 30 min
Total time: 100 min
Yield: 48
Ingredients: 1 pkg. 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

When you're hosting a Mexican dinner, these cookie ball dessert bites made with Mexican chocolate are the perfect choice to end the meal with a treat.

Prep time:

0 min

Total time:

0 h 0 min

Makes 48 servings, 1 cookie ball each.

Ingredient list

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

Directions

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

SubstituteSubstitute semi-sweet baking chocolate for the Mexican chocolate. Stir additional 1 tsp. cinnamon into melted chocolate before using to coat cookie balls as directed.