OREO-Pumpkin Cookie Balls
Prep time30 min
Total time2hr 0min
ServingsMakes 21 servings, 2 cookie balls (44 g) each.
Ingredients
- 1 pkg. (250 g) brick cream cheese, softened
- 36 Oreo Cookies, finely crushed
- 2 pkg. (225 g each) white baking chocolate, broken into pieces
- 1 cup orange coloured sugar
- 10 pretzel sticks, each broken into 4 pieces
Preparation
- Mix cream cheese and cookie crumbs until well blended. Shape into 42 (1-inch) balls. Refrigerate 30 min.
- Melt chocolate as directed on package. Dip balls in chocolate; roll in sugar to evenly coat. Place in single layer on parchment or waxed paper-covered baking sheet. Insert 1 pretzel piece into top of each for the pumpkin's stem.
- Refrigerate 1 hour or until firm.
Recipe Tips
- Note
You will need 1-1/3 pkg. (300 g each) Oreo Cookies to get the 36 cookies needed to prepare this recipe. - 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 Melt Chocolate
Place chocolate in microwaveable bowl. Microwave on MEDIUM 2 min. or until chocolate is completely melted, stirring every 30 sec.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 270 |
| % Daily Value* | |
| Fat 14g | |
| Saturated 8g | |
| Cholesterol 15mg | |
| Sodium 140mg | |
| Carbohydrate 35g | |
| Dietary fiber 0g | |
| Sugars 30g | |
| Protein 3g | |
| Vitamin A | 4 %DV |
| Vitamin C | 0 %DV |
| Calcium | 4 %DV |
| Iron | 6 %DV |
