0 min
0 h
Makes 48 servings


Almost too cute to eat. Almost. The 40-minute prep time will pay off when you see these treats melt away.
0 min
0 h
Makes 48 servings
Mix cream cheese and cookie crumbs until well blended.
Shape into 48 (1-inch) balls; place in single layer in shallow pan. Refrigerate 20 min. Dip balls in melted coating; place in shallow waxed paper-lined pan, allowing excess coating to pool at bottom of each ball. Decorate with remaining ingredients as shown in photo.
Refrigerate 1 hour or until firm. Keep refrigerated.
With their built-in portion control, these seasonal cookie balls can be enjoyed on occasion.
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 16 oz. of candy wafers.
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