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21 servings, 2 cookie pops (43 g) each
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Substitute crushed candy canes for the candy-coated chocolate pieces.
Store in tightly covered container in refrigerator for up to 3 days.
To easily coat balls with melted chocolate, add balls, in batches, to bowl of melted chocolate. Then, 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.
* 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.
I would not make these with white chocolate. I tried it twice and each time the white chocolate went solid before I could finish dipping the balls. Disappointed, the white chocolate does not liquefy for easy dipping.
such an easy recipe. My 3 & 6 yr old kids helped and loved it. they were delicious. We used candy cane oreo's instead of using mint extract. 5 out of 5 for us.