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Dessert

Ginger Snaps Cookie Balls

Ginger Snaps Cookie Balls recipe
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What You Need

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
15 Christie Pantry Ginger Cookies, finely crushed (about 2 cups), divided
2 pkg. (225 g each) Baker's Semi-Sweet Chocolate

Make It

RESERVE 2 Tbsp. cookie crumbs. Mix cream cheese and remaining cookie crumbs until well blended. Shape into 36 (1-inch) balls. Refrigerate 30 min.

MELT oz. chocolate as directed on package. Dip balls in chocolate; place on parchment- or waxed paper-covered baking sheet. Sprinkle with remaining crumbs.

REFRIGERATE 1 hour or until firm.

kraft kitchens tips

How to Easily Dip Cookie Balls
To easily coat cookie balls with melted chocolate, add cookie balls, in batches, to bowl of melted chocolate. Then, use 2 forks to roll cookie balls in chocolate until evenly coated. Remove cookie balls with forks, letting excess chocolate drip back into bowl before placing balls on prepared baking sheet.
How to Store
Store in tightly covered container in refrigerator.
How to Use Leftover Melted Chocolate
Stir chopped nuts into remaining melted chocolate; spread onto parchment- or waxed paper-covered baking sheet. Refrigerate until firm. Break into pieces. Store in tightly covered container in refrigerator.
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