Reindeer Cookie Balls

By msippigrl

Cute sweet treat for your Christmas candy/cookie platter.

Ingredients

• 1 package (36) chocolate Oreo cookies, finely crushed
• 1 (8 oz) package cream cheese, slightly softened
• 12 ounces semi-sweet chocolate, melted
• 1 teaspoon vegetable shortening (I used Crisco)
• Mini round pretzels, broken or cut for antlers
• 36-40 red, brown or black Sixlets candies
• 72-80 candy eyes (shown are Betty Crocker, 7/16")

Preparation

Step 1

Break or cut pretzels for antlers, trying to match two pcs. for each reindeer. If needed, pair up candy eyes by pupil sizes. Get your Sixlets candies out. Set all aside.

Break the cookies up into pieces then add to a food processor and process with the steel blade until fine crumbs. (I did them in 3 batches.) Using a spoon, mix together the cream cheese and cookie crumbs until well combined.

Shape the mixture into 1" balls and place on a baking sheet. (I had about 36.) Place balls in the freezer for 15-20 minutes.

Meanwhile, melt together the chocolate and shortening as directed on package. Line a baking sheet with waxed paper. Set aside.

Working on about 3 cookie balls at a time, dip each one in the melted chocolate and place in a single layer on the prepared baking sheet. Starting with the first one you dipped, press 1 pretzel piece into both sides of the ball near the top, then add 2 candy eyes and a Sixlets candy in the center underneath the eyes. Decorate the other 2 dipped balls.

Repeat steps above with the remaining cookie balls. (You may need to reheat the chocolate if it becomes too thick.)

Refrigerate the reindeer cookie balls at least an hour before serving for the chocolate to set.