Caramel Chorizo
Oreo Cookie Balls

Remove Chorizo from casing, and place in a medium skillet. Cook for 4-5 min until brown. Drain very well, and pat with paper towels, soaking up as much oil as possible.

Mix cream cheese and OREO crumbs together until well combined.

Shape mixture into 48 (1-inch) balls. Freeze balls for 10 minutes.

If you want a hand held version, stick lollipop sticks or short skewers into the balls.

Dip balls in either melted semi-sweet chocolate or white chocolate candy melts. While dipping, turn the ball so it is evenly and fully coated. After, place in a shallow wax paper-lined pan – do not let them touch each other.

Put tray(s) in fridge to allow hardening of chocolate while you prepare the caramel.

In a medium saucepan, add caramels and evaporated milk. Place over low heat and cook, stirring often, until mixture is smooth.

Let caramel cool slightly and then transfer into a piping bag or small sandwich bag with one corner cut off. Drizzle tops of the balls with caramel. Sprinkle tops with flaked sea salt.

Refrigerate for 1 hour, or until firm. Keep refrigerated.