Toffee Cookie Balls

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prep time
30 mins
total time
120 mins
servings
Makes 21 servings, 2 cookie balls (42 g) each.

what you need

1 pkg.
(250 g) Philadelphia Brick Cream Cheese, softened
1 pkg.
(350 g) Chips Ahoy! Cookies, finely crushed, divided
1/4 cup
chopped chocolate-covered toffee bar, divided
2 pkg.
(225 g each) Baker's Semi-Sweet Chocolate

make it

  1. Mix cream cheese, cookie crumbs and 2 Tbsp. toffee until well blended. Shape into 42 (1-inch) balls. Refrigerate 30 min.
  2. Melt chocolate as directed on package. Dip balls in chocolate; place on parchment- or waxed paper-covered baking sheet. Lightly press remaining toffee into tops of balls.
  3. Refrigerate 1 hour or until firm.

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