1. Mix cream cheese and OREO crumbs together until well combined.
2. Shape mixture into 48 (1-inch) balls. Freeze balls for 10 minutes.
3. Dip balls in melted chocolate; place in single-layer on a shallow wax paper-lined pan. (see note.)
4. Let caramel cool slightly and then transfer into a piping bag or small sandwich bag with one corner cut off. Drizzle tops of balls with caramel. Sprinkle tops with flaked sea salt.
5. Refrigerate for 1 hour, or until firm. Keep refrigerated.
6. Instructions for the Caramel Using a medium saucepan, add caramels and evaporated milk. Place over low heat and cook, stirring often, until mixture is smooth.
Recipe Tips For best results, use a food processor to crush the OREO cookies. To coat cookie balls with melted chocolate, place 4-5 balls in bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Use forks to remove balls and let excess chocolate drop back into bowl. Place balls on wax paper-lined pan.
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Directions
1. Mix cream cheese and OREO crumbs together until well combined.
2. Shape mixture into 48 (1-inch) balls. Freeze balls for 10 minutes.
3. Dip balls in melted chocolate; place in single-layer on a shallow wax paper-lined pan. (see note.)
4. Let caramel cool slightly and then transfer into a piping bag or small sandwich bag with one corner cut off. Drizzle tops of balls with caramel. Sprinkle tops with flaked sea salt.
5. Refrigerate for 1 hour, or until firm. Keep refrigerated.
6. Instructions for the Caramel Using a medium saucepan, add caramels and evaporated milk. Place over low heat and cook, stirring often, until mixture is smooth.
Recipe Tips For best results, use a food processor to crush the OREO cookies. To coat cookie balls with melted chocolate, place 4-5 balls in bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Use forks to remove balls and let excess chocolate drop back into bowl. Place balls on wax paper-lined pan.