Spring OREO Cookie Balls
White-chocolate-dipped Oreo Cookie balls, shaped like eggs, just may be the tastiest treat placed in your Easter basket this season.
prep: 30 min
total: 1 hr 40 min
servings total: 40 servings (1 cookie ball per serving)
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 tsp. orange extract
1 pkg. (15.5 oz.) Spring OREO Cookies, finely crushed
2 pkg. (6 squares each) BAKER'S White Chocolate, melted, divided
2 drops each red, yellow and blue food coloring
MIX cream cheese, extract and cookie crumbs until well blended. Shape into 40 (1-inch) egg-shaped balls. Freeze 10 min. Meanwhile, spoon 1 Tbsp. melted chocolate into each of 3 small bowls. Tint each with a different color food coloring.
DIP balls in remaining (untinted) melted chocolate; place in single layer in shallow waxed paper-lined pan. Decorate with tinted chocolate.
REFRIGERATE 1 hour or until firm.
Kraft Kitchens Tips
How to Melt Chocolate
Place unwrapped chocolate squares in microwaveable bowl. Microwave on HIGH 2-1/2 min. or until chocolate is completely melted, stirring every 30 sec.
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 in prepared pan; let stand until chocolate coating is firm.
How to Store
Store in tightly covered container in refrigerator.
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