OREO Jack-o'-Lantern Cookie Balls
Prep time40 min
Total time2hr 0min
ServingsMakes 24 servings, 2 cookie balls (52 g) each
Ingredients
- 1 pkg. (250 g) brick cream cheese, softened
- 36 Oreo Cookies, crushed
- 450 g orange-coloured vanilla candy wafers, melted
- 48 green licorice pieces (1 inch)
- 1 Tbsp. coarse orange-coloured sugar
- 1 tube (19.2 g) black decorating gel
Preparation
- Mix cream cheese and cookie crumbs until blended; shape into 48 (1-inch) balls. Place on waxed paper-covered rimmed baking sheet. Refrigerate 20 min.
- Dip balls, 1 at a time, in candy coating, turning to evenly coat each ball. Return to baking sheet. Immediately insert 1 licorice piece into top of each ball for pumpkin stem. Sprinkle lightly with coloured sugar. Draw jack-'o-lantern faces with decorating gel.
- Refrigerate 1 hour or until firm. Keep refrigerated.
Recipe Tips
- How to Easily Dip Cookie Balls
Keep the cookie balls refrigerated until ready to dip in the melted coating. Then, add balls, in batches, to bowl of melted coating. Use 2 forks to roll balls in coating until evenly coated. Remove balls with forks, letting excess coating drip back into bowl. Place balls in prepared pan; let stand until firm. If coating becomes too thick, add up to 2 tsp. shortening to each 450 g of candy wafers. - Note
You will need 1-1/3 pkg. (300 g each) Oreo Cookies to get the 36 cookies needed to prepare this recipe. - Substitute
Prepare using 2-2/3 pkg. (170 g each) white baking chocolate (450 g) tinted with a few drops each red and yellow food colouring.
178101
Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 160 |
| % Daily Value* | |
| Fat 9g | |
| Saturated 7g | |
| Trans fat 0.1g | |
| Cholesterol 15mg | |
| Sodium 105mg | |
| Carbohydrate 18g | |
| Dietary fiber 0g | |
| Sugars 16g | |
| Protein 1g | |
| Vitamin A | 2 %DV |
| Vitamin C | 0 %DV |
| Calcium | 2 %DV |
| Iron | 0 %DV |
