The holiday season seemed vast when I was child. I would countdown the days to Christmas and they seemed to slowly drag by. My mom didn’t even allow us to officially start celebrating the season until December 1st! I’m not sure if it’s my age or the sign of the times, but the holiday season seems to speed by. Christmas music is on the radio even though we haven’t even had the Thanksgiving turkey.
With this post I’m definitely contributing to this early Christmas phenomena. Though for the record my house is decorated with Thanksgiving still. But once turkey day is over, it’s officially time for all this Christmas in my mind.
There are lots of recipes out there for Oreo balls. This recipe hones in on the classic ingredients and merely takes a unique twist by using the hot cocoa variety, peppermint sprinkles and a handy stick. I’ll acknowledge that working with the Oreo ball dough was a little tricky. You’ll definitely want to refrigerate as the recipes call for, perhaps even longer.
- 1 pkg. (8 oz.) brick cream cheese, softened
- 36 Hot Cocoa OREO Cookies, finely crushed
- Log House Candiquik Candy Coating - Vanilla - 16oz
- Peppermint sprinkles
- holiday candy sticks
- MIX cream cheese and cookie crumbs until blended.
- SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Decorate with remaining ingredients.
- REFRIGERATE 1 hour or until firm. Keep refrigerated.
Wow that is a fantastic treat – thanks so much for the recipe!
Thanks Barbara!