Desserts

Toffee Cookie Balls

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photo by:kraft

time

prep:

30 min

total:

1 hr 30 min

servings

total:

2-1/2 doz. or 30 servings, 1 cookie ball each

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What You Need

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

CHIPS AHOY! made with HEATH English Toffee, finely crushed (about 2 cups)

1/4

cup chopped chocolate-covered toffee bar, divided

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted

Make It

MIX cream cheese, cookie crumbs and 2 Tbsp chopped toffee bar until well blended.

SHAPE into 30 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Dip in chocolate; place in single layer in shallow waxed paper-lined pan. Lightly press remaining chopped toffee bar into tops of balls.

REFRIGERATE 1 hour or until firm.

The HEATH Trademark and trade dress are used under license.

Kraft Kitchens Tips

Size-Wise

These cookie balls have their own-built in portion control and can be enjoyed on occasion but remember to keep tabs on portions.

How to Store

Store in tightly covered container in refrigerator.

How to Easily Dip Cookie Balls

To easily coat cookie balls with the melted chocolate, add cookie balls, in batches, to bowl of melted chocolate. 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 in prepared pan; let stand until firm.