OREO Football Cookie Balls

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OREO Football Cookie Balls
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  1. 6
  2. oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  3. 1
  4. pkg. (15.25 oz.) OREO Chocolate Creme Cookies, finely crushed
  5. 4
  6. pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted
  7. 1
  8. Tbsp. white decorating icing
  1. MIX cream cheese and cookie crumbs until well blended.
  2. SHAPE into 40 (1-inch) football shapes. Freeze 10 min. Dip in melted chocolate; place in single layer in shallow waxed paper-lined pan. Use icing to draw laces on footballs.
  3. REFRIGERATE 1 hour or until firm
  1. How to Melt Chocolate
  2. Place chocolate in microwaveable bowl. Microwave on HIGH 2-1/2 min. or until chocolate is completely melted, stirring every 30 sec.
  3. How to Easily Dip Cookie Balls
  4. 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.
  5. How to Store
  6. Store in tightly covered container in refrigerator.
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