The total time to make this 2 hours but it’s definitely worth it, trust me.
Preparation time: 30 min
Servings: 48 servings <— see isn’t that alot?
What you need:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
24 NUTTER BUTTER Cookies, finely crushed (about 3 cups)
2 pkg. (6 squares each) BAKER’S White Chocolate, melted
48 Mini OREO Bite Size Cookies
2 Tbsp. decorating icing
To make it:
1. MIX cream cheese and cookie crumbs until well blended.
2. SHAPE into 48 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Dip balls in chocolate; place in shallow waxed paper-lined pan, allowing excess chocolate to pool at bottom of each ball. Decorate with remaining ingredients as shown in photo.
3. REFRIGERATE 1 hour or until firm.
To easily coat balls with the melted chocolate, add balls, to bowl of melted chocolate. Use a forks to roll balls in chocolate until evenly coated. Remove balls with fork, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until firm.
I hope you enjoy these delicious treats!
Luv, Ink ♥