Ingredients

6 small candy canes, finely chopped (about 1/3 cup), divided
1 pkg. (8 oz.) brick cream cheese, softened
36 OREO Cookies, finely crushed
4 pkg. (4 oz. each) semi-sweet baking chocolate, melted

Putting it together

1.
Reserve 1 Tbsp. chopped candy. Mix remaining candy with cream cheese and cookie crumbs until blended.
2.
Shape into 48 (1-inch) balls. Freeze 10 min.
3.
Dip balls in melted chocolate; place on waxed-paper covered rimmed baking sheet. Sprinkle with reserved candy.
4.
Refrigerate 1 hour or until firm. Keep refrigerated.

Tips and Tricks

Size-Wise:These cookie balls, with their own built-in portion control, can be enjoyed on occasion. Just 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 on prepared baking sheet; let stand until chocolate coating is firm.

Note:If any melted chocolate remains after all balls are coated, store in tightly covered container at room temperature until ready to use as desired.

How to Melt the Chocolate:Microwave the chocolate in microwaveable bowl on HIGH 2-1/2 min. or until completely melted, stirring every 30 sec.

Nutrition Information

Calories:	110
Total fat:	6g
Saturated fat:	3.5g
Cholesterol:	5mg
Sodium:	55mg
Total Carbohydrate:	13g
Dietary fiber:	1g
Total sugars:	9g
Protein:	1g
Calcium:	0% DV
Iron:	4% DV