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Toffee Cookie Balls

Toffee Cookie Balls recipe
photo by:kraft
Even the most jaded cookie ball fans will be wowed by this chocolatey version with chopped toffee. Highly recommended for your homemade gift baskets.
30 min
1 hr 30 min
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
 toffee chip cookies (2 inch), finely crushed (about 2 cups)
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

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.
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