Be a hit at all of your holidays parties with these easy to make Peppermint Creamy Wheel Balls. Poppable, sweet, and delicious, they’ll go faster than the spiked Egg Nog.
Crush the Creamy Wheels (filling included) in a food processor until you have fine crumbs.
Add the softened cream cheese and blend until smooth and thick.
Scoop out the mixture using a small cookie scoop or large spoon, and then roll each scoop into a ball between your hands. Place the balls on a parchment-lined baking sheet and chill for 30 minutes in the freezer.
While the balls are chilling, melt the Vanilla Almond Bark in the microwave. Place the Bark in a microwave-safe bowl and heat in 1-minute increments at 50% power, stirring between each heating, until melted and smooth.
*Note: If the mixture is too thick for coating the balls, you can add a little vegetable or coconut oil to thin it out.
Once Creamy Wheel balls and melted Vanilla Almond Bark are ready to go, place a frozen ball on the tines of a fork. Carefully dip each ball into the melted Bark.
Roll the ball around until it’s coated, and use the fork to pick it up. Carefully shake off the excess coating.
Gingerly place each coated ball on a parchment-lined baking sheet by gently shaking the ball off the fork until it’s on the parchment paper.
To decorate, select a handful of the red Christmas Mints and crush them into small pieces. Then top the coated balls with the crushed Mints while the coating is still wet.
Once decorated, place the baking sheet of peppermint balls in the refrigerator to set the coating.
Enjoy right away or refrigerate for up to three weeks.