Ingredients

1 pkg. brick cream cheese, (8 oz./240 g), softened
36 OREO Cookies, finely crushed
14 oz. semi-sweet baking chocolate, (400 g), melted
2 oz. white baking chocolate, (60 g), melted

Putting it together

1.Mix cream cheese and cookie crumbs until blended.
2.Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in semi-sweet chocolate; place in single layer in shallow waxed paper-lined pan. Drizzle with white chocolate.
3.Refrigerate 1 hour or until firm. Keep refrigerated.

Tips and Tricks

Special Extra: Shape cream cheese mixture into balls, then freeze as directed. Dip in 14 oz. (400 g) melted white baking chocolate, then drizzle with 2 oz. (60 g) melted semi-sweet baking chocolate. Refrigerate as directed.

How to Easily Dip Cookie Balls: To easily coat cookie balls with the melted chocolate, add cookie balls, in batches, to bowl of melted chocolate. Use 2 forks to roll cookie balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place cookie balls in prepared pan; refrigerate until firm.

Size Wise: These portion-controlled sweet treats are as fun to make as they are to eat.

Nutritional Information

Makes 48 Servings