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Candy Cane Oreo Balls

Course Candy
Author Nancy Piran

Equipment

Ingredients

  • 1 pkg 8 oz. brick cream cheese, softened
  • 36 OREO Cookies finely crushed (about 3 cups) (I used the Peppermint OREOS)
  • 4 pkg. 4 oz. each semi-sweet baking chocolate, melted
  • 2 ounces almond bark optional
  • 2 ounces red candy melts optional
  • Crushed Candy Cane optional

Instructions

  • MIX cream cheese and cookie crumbs until blended.
  • SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
  • CUSTOMIZE it with your own ingredient additions or decorative skills.
  • REFRIGERATE 1 hour or until firm.
  • (optional) Using double boiler melt red candy wafers. Stir till smooth. Dip half the tops of the OREO balls into the red candy. In microwave melt almond bark for 1 minute. Stir till smooth. Dip the remaining tops of the OREO balls into the almond bark. Sprinkle with crushed candy cane.