OREO-Cherry Cookie Balls
- Source
- Kraft recipe card
- Serves
- 40
- Prep
- 20 min
- Cook
- 1 hr 30 min total (incl. freeze/chill)
Ingredients
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 36 OREO Cookies, finely crushed
- 40 maraschino cherries, patted dry
- 3 pkg. (4 oz. each) BAKER’S White Chocolate, broken into pieces, melted
- 8 drops red food coloring
- 2 tsp. red colored sugar
Steps
- MIX cream cheese and cookie crumbs until blended.
- SHAPE into 40 (1-1/4-inch) balls; press to flatten. Top each with cherry; wrap cream cheese mixture around cherry to completely enclose cherry. Re-roll into balls. Freeze 10 min.
- MIX melted chocolate and food coloring until blended. Dip balls in chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with sugar. Refrigerate 1 hour or until firm.
Notes
kraft kitchens 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.
HOW TO STORE: Store in tightly covered container in refrigerator.
VARIATION: Follow recipe for Chocolate-Cherry Cookie Balls (referenced on card, recipe not included in this scan).
Nutritional info per serving: Calories 130, Total fat 7g, Saturated fat 3.5g, Cholesterol 10mg, Sodium 90mg, Carbohydrate 16g, Dietary fiber 0g, Sugars 12g, Protein 1g.