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Chocolate and pumpkin are a winning flavor combination in these mini treats with built-in portion control.
To easily coat cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until chocolate coating is firm.
Store in tightly covered container in refrigerator.
* 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.
I made this and got the best compliments..i had no trouble but then again i put the balls in the freezer then i dipped them..no trouble --
I got rave reviews with my variation of this recipe. I used the golden oreos instead of the peanut butter and added a small amount of pumpkin pie spice to the mixture. I bought the prepacked orange chocolate discs but they did not melt as nicely as I would have liked but it was a little more work. I got rave reviews from the company! <<< Response from Kraft Kitchens Expert, Lori ~ Thank you for your rating! Your version sounds great, too! Next time, we encourage you to try making these with BAKER’S White Chocolate and orange colored sugar. BAKER’S Chocolate is specially formulated with quality ingredients to melt easier and smoother than other chocolate products, which will give your pumpkins a smooth shell. >>>