Ingredients:
- 6 oz. (3/4 of 8-oz. pkg.) brick cream cheese, softened
- 1 pkg. (15.25 oz.) OREO Cool Mint Creme Cookies, finely crushed (about 4 cups)
- 3 pkg. (4 oz. each) white baking chocolate, melted
- 6 drops green food coloring
- 3 Tbsp. green and/or white decorating icings
- 40 cinnamon red hot candies
Directions:
- Mix cream cheese and cookie crumbs until blended.
- Shape into 40 (1-inch) balls. Mix melted chocolate and food coloring until blended. Dip 1 lollipop stick in melted chocolate, then insert chocolate-dipped end into center of 1 cookie ball. Place on waxed paper-covered rimmed baking sheet. Repeat with remaining cookie balls. Freeze 10 min.
- Dip balls in remaining chocolate; return to baking sheet. Decorate with decorating icing and candies as shown in photo. Refrigerate 1 hour or until chocolate coating is firm.
Recipe Tips:
Size-Wise: Enjoy these bite-size treats with built-in portion control. One cookie ball pop per serving goes a long way on flavor.Peanut Butter Cup Cookie Ball Pops Omit food coloring. Substitute 1 pkg. (16 oz.) NUTTER BUTTER Cookies for the OREO Cookies and semi-sweet chocolate for the white chocolate. Mix cookie crumbs, cream cheese and 1/4 cup peanut butter until blended; shape into balls. Insert lollipop sticks into balls, then continue as directed. Decorate as desired.
How to Store: Store in tightly covered container in refrigerator.
Source: ritzparade.com
