Ingredients

1 pkg. (8 oz.) brick cream cheese, softened
36 Golden OREO Cookies, finely crushed
16 large marshmallows
¼ cup pink colored sugar
4 pkg. (4 oz. each) white baking chocolate, melted
48 pink heart-shaped candies(about 2 Tbsp.)
96 mini candybutton eyes (about 2 Tbsp.)
food-safe marker

Putting it together

1.
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.
2.
Cut each marshmallow into 6 lengthwise pieces using clean kitchen shears sprayed with cooking spray. Press cut sides in sugar.
3.
Dip balls, 1 at a time, in melted chocolate, turning to evenly coat each ball; return to baking sheet. Immediately press 2 marshmallow pieces into chocolate on top of each ball for the bunny’s ears. Add decorations to resemble photo.
4.
Refrigerate 1 hour or until firm. Keep refrigerated.

Tips and Tricks

Size Wise:Enjoy your favorite foods on occasion but remember to keep tabs on portions.

How to Easily Dip Cookie Balls:Keep the cookie balls refrigerated until ready to dip in the melted chocolate. Then, dip in small batches for best results.

Substitute:Prepare using 16 oz. vanilla candy wafers or confectionary coating in place of white baking chocolate.

Decorating Ideas:Omit heart-shaped candies. Melt additional 2 oz. white chocolate; tint with few drops red food coloring. Spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to make the bunnies' mouths and noses.

Substitute:Omit marshmallows and pink sugar. Add pastel-colored candy corn to cookie balls for the bunnies’ ears.

Nutrition Information

Calories:	130
Total fat:	7g
Saturated fat:	3.5g
Cholesterol:	10mg
Sodium:	65mg
Total Carbohydrate:	16g
Dietary fiber:	0g
Total sugars:	13g
Protein:	1g
Calcium:	2% DV
Iron:	0% DV