Cookie Ball Pops from Cooking and Cooking
Yield: Makes 20-22 cookie balls

First, we have to crush the biscuits. To crush the biscuits place them inside a plastic bag. Finely crush them with a rolling pin (or mortar and pestle) and set aside.

Then to soften the cream cheese, place it in a bowl and microwave for 10 seconds on high or until softened.

In a large bowl, mix the softened cream cheese and crushed biscuits with your hands until blended.

Shape into 1-inch balls and place on a cookie sheet covered in parchment paper. Chill the balls for about 15 minutes in the refrigerator.

Melt the chocolate chips in the microwave on high for 1 to 2 minutes, or until chocolate is completely melted, stirring every 30 sec (or use a double boiler to melt the chocolate). If the chocolate is too thick, microwave it a little more.

One by one, dip the sticks into the melted chocolate and insert them about 1/2-way into the balls (it keeps the balls from slipping off the stick when you dip them in the melted chocolate).

Then dip balls in chocolate.

Immediately, sprinkle the ball pops with the decoration of your choice or leave them plain.

To prevent the balls from having flat tops, fill a medium bowl with dried beans, and then stand the dipped pops in the bowl. Refrigerate for 1 hour or until firm.

On the other hand, you can skip the stick part and serve in a dish. Store in a tightly covered container in the refrigerator.