1/4 cup chopped chocolate-covered toffee bar s, divided
3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, melted
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Let's Make It
Mix cream cheese, cookie crumbs and 2 Tbsp. chopped toffee bars until blended.
Shape into 30 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min.
Cover rimmed baking sheet with waxed paper. Dip cookie balls into melted chocolate, turning to evenly coat each ball with chocolate; place on prepared baking sheet. Lightly press remaining chopped toffee bar into tops of balls.
Refrigerate 1 hour or until firm.
These cookie balls have their own-built in portion control and can be enjoyed on occasion. Just remember to keep tabs on portions.
How to Store
Store in tightly covered container in refrigerator.
How to Easily Dip the 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 on prepared baking sheet; let stand until firm.
If any melted chocolate remains after all balls are coated, store in tightly covered container at room temperature until ready to use for another use.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
30 servings, 1 cookie ball each
* 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.