OREO-Raspberry Cookie Balls
Time1h 30min
Makes48 servings
Ingredients
- 1 pkg. (8 oz.) brick cream cheese, softened
- 36 OREO Cookies, finely crushed
- ¼ cup raspberry jam
- ¼ cup chopped dried cranberries
- 1 oz. white baking chocolate, melted
- 2 drops red food coloring
- 4 pkg. (4 oz. each) semi-sweet baking chocolate, melted
Putting it together
- 1.Mix first 4 ingredients until well blended.
- 2.Shape into 48 (1-inch) balls. Freeze 10 min. Meanwhile, mix white chocolate and food coloring until well blended.
- 3.Dip balls in semi-sweet chocolate; place in single layer in shallow waxed paper-lined pan. Drizzle with pink chocolate. Refrigerate 1 hour or until firm.
Tips and Tricks
Size-Wise:Sweets can be part of a balanced diet but 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 in prepared pan; let stand until chocolate coating is firm.
How to Store:Store in tightly covered container in refrigerator.
Nutrition Information
Calories: | 120 |
Total fat: | 7g |
Saturated fat: | 3.5g |
Cholesterol: | 5mg |
Sodium: | 70mg |
Total Carbohydrate: | 15g |
Dietary fiber: | 1g |
Total sugars: | 10g |
Protein: | 1g |
Calcium: | 0% DV |
Iron: | 4% DV |