Ingredients

The following ingredients have 30 Servings
  • 14.3 oz package chocolate sandwich cookies, crushed into crumbs (36 cookies)
  • 1 cup (107g) chopped Rold Gold Classic Chocolate-Dipped Tiny Twists
  • 8 oz cream cheese, room temperature
  • 6 oz chocolate candy coating, melted
  • Additional Rold Gold Classic Chocolate-Dipped Tiny Twists, for antlers
  • 56 eyeball candies
  • 28 red nose sprinkles

Instruction

  • Add chocolate sandwich cookies to a food processor or blender and crush into crumbs.
  • 2. Add the chopped pretzels to the crumbs and stir to combine.
  • 3. Mix together the cream cheese, cookie crumbs and pretzels until well combined. You should easily be able to form balls.
  • 4. Form balls from the cookie mixture about 1 inch in size. I used about 1 tablespoon of the mixture per ball.
  • 5. Put the balls in the fridge for about 1 hour to firm up a bit.
  • 6. While the balls chill, break the pretzels into halves for the antlers. You’ll want 28 pairs of antlers.
  • 7. Dip the chilled balls into the melted chocolate and set on parchment paper.
  • 8. Quickly add the pretzel antlers to the top of ball and hold them there for a few seconds until they stay in place.
  • 9. Add the eyes and nose, using a little extra chocolate to attach them, if needed.
  • 10. Store cookie balls in the fridge. Cookie balls should be good for at least 1 week.