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Reindeer Cookie Ball Pops

Reindeer Cookie Ball Pops recipe
photo by:kraft
Between the gingerbread flavor and the cute reindeer design, these cookie ball pops are a must during the holiday season.
30 min
1 hr 40 min
30 servings

What You Need

pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
 gingersnaps, finely crushed (about 2-1/4 cups)
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted
cups  candy-coated chocolate pieces
cup  small pretzel twists, broken into pieces

Make It

MIX cream cheese and gingersnap crumbs until blended.

SHAPE into 30 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Dip balls in chocolate; place in single layer in waxed paper-lined pan. Insert lollipop stick into each ball. Decorate with candies and pretzels as shown in photo.

REFRIGERATE 1 hour or until firm. Keep refrigerated.

Kraft Kitchens Tips

Size Wise
These seasonal treats have built-in portion control and can be enjoyed on a special occasion.
How to Make Ginger Snap Crumbs
Crushing gingersnaps is a cinch with a rolling pin and a resealable plastic food storage bag. Or, process the gingersnaps in your food processor or blender.
How to Easily Dip Cookie Balls
To easily coat 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 firm.
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