Bride & Groom Cookie Balls

Bride & Groom Cookie Balls

1 package (8 ounces) cream cheese, softened

1 package (16.6 ounces) oreo cookies, finely crushed

14 squares (2-1/3 package [6 squares each] white chocolate, divided)

5 squares semi-sweet chocolate, divided

Mix cream cheese and cookie crumbs until well blended.

Shape into 48 (1-inch) balls. Freeze 10 minutes. Meanwhile, melt 12 white chocolate squares as directed on package.

Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Refrigerate 1 hour until firm.

Brides

Melt remaining white chocolate squares. Use small clean paint brush to pain 24 (1-inch) bridal veils on sheet of waxed paper, flaring each veil slightly at bottom. (Note: to prevent veils from breaking when removing them from the waxed paper, avoid using thin strokes of melted chocolate when painting the veils.) Refrigerate until firm. Meanwhile, pipe remaining melted white chocolate into 24 (3/4-inch wide) tiaras onto waxed paper. (See tip.) Refrigerate until firm.

Melt 1 semi-sweet chocolate square. Use to pipe chocolate onto balls for the eyes and mouths. Refrigerate until firm. Attach veil and tiara to each cookie ball with small dabs of melted chocolate. Refrigerate until ready to serve. (Note: for added sparkle, sprinkle veils and tiaras with white sanding sugar before chocolate sets up.)

Grooms

Melt remaining semi-sweet chocolate. Use toothpicks to dip remaining cookie balls, 1 at a time, in melted chocolate, dipping 1 side of each ball in chocolate, then turning to dip other side, leaving "V"-shaped white center; let excess chocolate drip back into bowl. Return to waxed paper-lined pan. Pipe remaining semi-sweet chocolate onto balls for the buttons and bow ties, placing the ties over the toothpick holes to cover. (Or, pipe buttons onto balls, then pipe bow ties onto waxed paper; refrigerate until firm. Attach bow ties over toothpick holes on balls with small dabs of melted chocolate.) Refrigerate until firm.

Tips

-For a beach wedding: serve cookie balls on large plate covered with graham cracker crumbs.

-How to easily dip cookie balls: to easily coat cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until chocolate coating is firm.

-How to pipe chocolate shapes: melt baking chocolate as directed on package; spoon into small resealable plastic bag. Press out excess air and seal bag. Cut small piece (about 1/8 inch) from one of the bottom corners of bag. Use bag to pipe the chocolate into desired design on waxed paper-covered baking sheet. Refrigerate until firm. Carefully remove chocolate shapes from waxed paper. Use immediately or refrigerate, covered, in single layer until ready to use.

Recipe and picture from KraftRecipes.com