Dessert

TEDDY GRAHAMS-Honey Nut Cookie Balls

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prep time

30 min

total time

2 hr

makes

19 servings, 2 cookie balls (42 g) each

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kraft

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What You Need

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

1 pkg. (225 g) Teddy Grahams Honey Cookies, finely crushed

2 pkg. (170 g each) Baker's White Chocolate

2 oz. Baker's Semi-Sweet Chocolate

1/2 tsp. ground cinnamon

Make It

MIX cream cheese and cookie crumbs until well blended. Shape into 38 (1-inch balls). Refrigerate 30 min.

MELT chocolates in separate bowls as directed on package. Stir cinnamon into white chocolate. Dip balls in white chocolate; place in single layer on parchment or waxed paper-covered baking sheet. Drizzle with semi-sweet chocolate.

REFRIGERATE 1 hour or until firm.

kraft kitchens tips

How to Easily Dip Balls

To easily coat balls with melted chocolate, add balls, in batches, to bowl of melted chocolate. Then, use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls on prepared baking sheet.

How to Store

Store in tightly covered container in refrigerator.

How to Make Cookie Crumbs

Crushing the cookies is a cinch with a rolling pin and a resealable plastic food storage bag. Or, process the cookies in your food processor or blender.