Ingredients:

  • 36 OREO Cookies (approx. 14.3 oz)
  • 8 oz full-fat brick style cream cheese, softened
  • 12 oz dark chocolate melting wafers (High-quality dipping chocolate)
  • 14 OREO Cookies, for wings
  • 56 small edible candy eyes
  • 1 tsp coconut oil

Instructions:

  1. Pulse 36 cookies in a food processor until they reach a fine, uniform sand-like texture with no large chunks.
  2. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually fold in the cookie crumbs and knead until a heavy dough forms.
  3. Roll the dough into 1-inch spheres (approx. 1 tablespoon each) and place on a parchment-lined baking sheet.
  4. Chill the spheres in the freezer for at least 60 minutes to ensure structural stability during dipping.
  5. Carefully split the remaining 14 cookies, scrape away the cream, and break the wafers in half to create bat wings.
  6. Melt the dark chocolate wafers with coconut oil in 30-second intervals until smooth. Dip the chilled balls into the chocolate.
  7. While the chocolate is still wet, press two wing halves into the sides of each ball and attach two candy eyes to the front. Allow to set completely.