What you need
250g PHILADELPHIA Block Cream Cheese, softened
250g OREO Classic, crushed, reserve ¼ cup for decoration
- COMBINE the PHILADELPHIA and OREO crumb and mix well. Roll 2-teaspoon amounts into balls, place on a paper lined tray and refrigerate until firm.
- MELT the chocolate in a microwave safe plastic bowl on 50% POWER. Begin with 20 second bursts then reduce to shorter bursts as the chocolate melts, stirring well between each burst of power. Only microwave until 75% of the chocolate has melted then continue stirring until smooth.
- USING 2 forks, coat each ball in the chocolate, allow the excess to run off then place onto a paper lined tray. Allow the chocolate to partially set then sprinkle over the reserved crushed OREO. Once the chocolate has set at room temperature, store in an airtight container, refrigerated, until required.
NB: For a festive look drizzle each ball with a little white chocolate and decorate with edible Christmas decorations or crushed Christmas candy canes.