OREO Ghost Cookie Balls

Name: OREO Ghost Cookie Balls
Prep time: 40 min
Total time: 120 min
Yield: 48
Ingredients: 1 pkg. brick cream cheese, softened; 36 OREO Cookies, crushed; 16 oz. white candy coating wafers, melted; 48 jelly beans, halved lengthwise; 2 Tbsp. sprinkles

Boo! Celebrate Halloween with these more-fun-than-spooky ghost dessert bites! Creamy chocolate cookie balls are dipped in white candy and decorated with jelly beans.

Prep time:

0 min

Total time:

0 h

Servings:

Makes 48 servings.

Ingredient list

1 pkg. (8 oz.) brick cream cheese, softened
36 OREO Cookies, crushed
16 oz. white candy coating wafers, melted
48 white jelly beans, halved lengthwise
2 Tbsp. black sprinkles

Directions

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 coating, turning to evenly coat each ball. Return to baking sheet, allowing excess coating to pool at bottom of each ball. Immediately decorate with jelly beans and sprinkles to resemble ghost heads as shown in photo, securing pieces with remaining white coating if necessary.

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 candy wafers. 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.
Substitute
Prepare using 4 pkg. (4 oz. each) white baking chocolate.
Note
If coating becomes too thick, add up to 2 tsp. shortening to each 16 oz. of candy wafers.