Ingredients
1
package (16.6 oz) Oreo chocolate creme sandwich cookies
1
package (8 oz) cream cheese, softened
1
bag (14 oz) dark cocoa candy melts
16
paper lollipop sticks
Bone-shaped candy sprinkles
1
block white polystyrene foam
Preparation
Line 2 cookie sheets with waxed paper. In food processor, place cookies. Cover; process using quick on-and-off motions, until consistency of fine crumbs. Reserve 1/4 cup of the crumbs. In large bowl, mix remaining crumbs and the cream cheese until well blended. Roll into 1 1/2-inch balls. Place on cookie sheets. Freeze 30 minutes or until firm.
In small microwavable bowl, microwave half of the candy melts on High 1 minute 30 seconds, then in 15-second intervals, until melted; stir until smooth.
Move cake balls from freezer to refrigerator. Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Dip pop into melted candy to cover; tap off excess. Immediately sprinkle with reserved crumbs and candy sprinkles. Poke opposite end of stick into foam block. Repeat with remaining candy melts, cake balls, crumbs and candy sprinkles.
