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23 servings, 2 cookie balls (40 g) each
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To easily coat cookie balls with the 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.
Store in tightly covered container in refrigerator.
Crushing biscuits is a cinch with a rolling pin and a resealable plastic food storage bag. Or, process the biscuits in your food processor or blender.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This recipe is fantastic and so flexible to change. I made a lighter version using light strawberry cream cheese, the no sugar added peak frean fruit cream cookies. Lovely. Then I ran out of white choco chips so I had some cinnamon ones someone brought me back from the states and melted those and some I put a cinnamon heart on for Valentine's. Both are great, but most loved the melted cinnamon chips - so YUMMMMMMYYYY! I put them in pretty little Valentine boxes with pink tissue...THANK YOU!!!
Great Christmas dessert. Next year, instead of red food coloring, I will add maraschino cherry juice to the chocolate. For a derorative touch, sprinkle them with colored sugar.