NUTTER BUTTER Cookie Balls

By LADONMANK

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Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
24 NUTTER BUTTER Cookies, finely crushed (about 3 cups)
2 pkg. (6 squares each) BAKER'S White Chocolate, melted
1/4 cup PLANTERS Creamy Peanut Butter
24 Mini NUTTER BUTTER Peanut Butter Sandwich Cookies, cut crosswise in half

Details

Servings 48
Preparation time 30mins
Cooking time 90mins
Adapted from kraftrecipes.com

Preparation

Step 1

MIX cream cheese and cookie crumbs until well blended.

SHAPE into 48 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Mix chocolate and peanut butter until well blended. Dip balls in chocolate mixture; place in single layer in shallow waxed paper-lined pan. Top each ball with 1 mini cookie half.

REFRIGERATE 1 hour or until firm. Keep refrigerated.