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Halloween Cookie Balls - Pumpkins and Ghosts
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Halloween Cookie Balls - Pumpkins and Ghosts

1 Hour
15 Min Prep
1 Hr Cook
Mix cream cheese and cookie crumbs until blended. Shape into 12 (1-inch) balls| using a level tablespoon for each. Place on waxed paper-covered baking sheet. Freeze 15 minutes.,Microwave white chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted.,Dip each of 6 cookie balls into white chocolate using a fork| letting any excess drip back into the bowl; return to baking sheet. Stir food colorings into remaining white chocolate. Dip remaining cookie balls into tinted chocolate; return to baking sheet. Refrigerate 15 minutes or until chocolates are firm.,Melt semi-sweet chocolate as directed on package. Pour into resealable plastic bag to make decorating easier. Cut a small corner off the bag| then use to pipe 2 eyes and a mouth on each of the white cookie balls to resemble ghosts.,Insert pretzel pieces into tops of the orange cookie balls. Decorate with green decorating gel to resemble pumpkins. Reserve sprinkles for another use.
What You Need
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12 servings
Original recipe yields 12 servings
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (8.6 oz.) BAKER'S White Chocolate Cookie Ball Kit
1/8 tsp. each red and yellow gel food coloring
3 pretzel twists, broken into thirds
1 oz. BAKER'S Semi-Sweet Chocolate
1 tsp. green decorating gel
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Let's Make It
1
Mix cream cheese and cookie crumbs until blended. Shape into 12 (1-inch) balls, using a level tablespoon for each. Place on waxed paper-covered baking sheet. Freeze 15 minutes.
2
Microwave white chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted.
3
Dip each of 6 cookie balls into white chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet. Stir food colorings into remaining white chocolate. Dip remaining cookie balls into tinted chocolate; return to baking sheet. Refrigerate 15 minutes or until chocolates are firm.
4
Melt semi-sweet chocolate as directed on package. Pour into resealable plastic bag to make decorating easier. Cut a small corner off the bag, then use to pipe 2 eyes and a mouth on each of the white cookie balls to resemble ghosts.
5
Insert pretzel pieces into tops of the orange cookie balls. Decorate with green decorating gel to resemble pumpkins. Reserve sprinkles for another use.
Kitchen Tips
Size Wise
Treat yourself on occasion to bite-size tastes of indulgent foods.
Nutrition
Calories
150
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 110mg
5%
Total Carbohydrates 17g
6%
Dietary Fibers 0.5262g
2%
Sugars 11g
22%
Protein 2g
4%
Vitamin A
4%
Vitamin C
0%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 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.
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