Peppermint-Oreo Cookie Balls

Peppermint-Oreo Cookie Balls

t 1/3 cup), divided

1

pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

36

 OREO Cookies, finely crushed

4

pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted

make it

RESERVE 1 Tbsp. chopped candy. Mix remaining candy with cream cheese and cookie crumbs until blended.

SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with reserved candy.

REFRIGERATE 1 hour or until firm.

kraft kitchens tips

SIZE-WISE

These cookie balls have their own-built in portion control and can be enjoyed on occasion 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 on prepared baking sheet; let stand until chocolate coating is firm.

HOW TO STORE

Store in tightly covered container in refrigerator.

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