Toffee Cookie Balls

average rating

rate/review

prep time

30 min

total time

2 hr

makes

21 servings, 2 cookie balls (42 g) each

photo by:

kraft

recipe by: kraft

What You Need

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

1 pkg. (350 g) Chips Ahoy! Cookies, finely crushed, divided

1/4 cup chopped chocolate-covered toffee bar, divided

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

Make It

MIX cream cheese, cookie crumbs and 2 Tbsp. toffee 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. Lightly press remaining toffee into tops of balls.

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.

Size-Wise

Sweets can add enjoyment to a balanced diet, but choose an appropriate portion.