Ingredients
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6 small (about 1/3 cup) candy canes finely chopped, divided
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1 pkg (8 oz) PHILADELPHIA cream cheese, softened
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36 OREO Cookies, finely crushed
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4 pkg (4 oz each) semi-sweet baking chocolate, melted
Steps
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
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.
Comments
Recipe Sponsored by OREO®