Come as close as possible to perfection with our OREO-Raspberry Cookie Balls recipe. Our OREO-Raspberry Cookie Balls are dipped and drizzled in chocolate.
What You Need
Original recipe yields 48 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
36 OREO Cookies, finely crushed
1/4 cup raspberry jam
1/4 cup chopped dried cranberries
1 oz. BAKER'S White Chocolate, melted
2 drops red food coloring
4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted
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Let's Make It
Mix first 4 ingredients until blended.
Shape into 48 (1-inch) balls. Freeze 10 min. Meanwhile, mix white chocolate and food coloring until blended.
Dip balls in semi-sweet chocolate, turning to evenly coat each ball; place on waxed paper-covered rimmed baking sheet. Drizzle with pink chocolate. Refrigerate 1 hour or until firm.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
How to Easily Dip the 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 on prepared baking sheet; let stand until chocolate coating is firm.
If any melted chocolate remains after all balls are coated, store in tightly covered container at room temperature until ready to use for another use.
How to Store
Store in tightly covered container in refrigerator.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.