Reindeer Cookie Ball Pops

average rating

rate/review

prep time

30 min

total time

2 hr

makes

21 servings, 2 cookie pops (40 g) each

photo by:

kraft

recipe by: kraft

What You Need

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened

1 pkg. (350 g) Pirate Oatmeal Peanut Butter Cookie, finely crushed

2 pkg. (8 squares each) Baker's Semi-Sweet Chocolate

80 pretzel twists, broken into antlers

120 mini candy-coated chocolate pieces (about 1/4 cup)

Make It

MIX cream cheese and cookie crumbs until well blended. Shape into 42 (1-inch) balls. Refrigerate 30 min.

MELT chocolate squares as directed on package. Dip balls in chocolate; place on parchment or waxed paper-covered baking sheet. Decorate with remaining ingredients as shown in photo.

REFRIGERATE 1 hour or until firm. Insert lollipop stick into each ball to serve.

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. Place cookie balls on prepared baking sheet.

How to Use Leftover Melted Chocolate

Stir chopped nuts into remaining melted chocolate; spread onto waxed paper-covered baking sheet. Refrigerate until firm. Break into pieces. Store in tightly covered container in refrigerator.

How to Use Leftover Pretzel Pieces

Finely crush remaining broken pretzel pieces. Store in tightly covered container at room temperature. Use to prepare your favourite crumb crust or casserole topping.