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Dessert

Toffee Cookie Balls

Toffee Cookie Balls recipe
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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. (225 g 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 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.
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