Ingredients
1
package (15.5 oz) creme-filled golden sandwich cookies
1
package (8 oz) cream cheese, softened
2
teaspoons grated orange peel
1
package (16 oz) vanilla-flavored candy coating (almond bark), chopped
1/4
cup finely chopped candied orange peel
Preparation
Line cookie sheet with waxed paper. In food processor, place cookies. Cover; process, using quick on-and-off pulses, until consistency of fine crumbs. In large bowl, mix cookie crumbs, cream cheese and grated orange peel until well blended and mixture forms a dough-like consistency.
Shape dough into 1-inch balls; place on cookie sheet. Freeze until firm, about 30 minutes; keep frozen.
In small microwavable bowl, microwave 8 oz of the candy coating uncovered on High 1 minute; stir. Continue to microwave and stir in 15-second increments until melted and smooth.
Remove half of the cookie balls from freezer. Dip each ball in melted coating; tap off excess. Sprinkle with candied orange peel. Return to cookie sheet. Melt remaining 8 oz of the candy coating. Coat remaining cookie balls; sprinkle with candied orange peel. Return to cookie sheet. Let stand until set. Store covered in refrigerator.
