- 48
- 30 mins
- 30 mins
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
- 48 Mini OREO Bite Size Cookies
- 2 Tbsp. decorating icing
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 shallow waxed paper-lined pan, allowing excess chocolate to pool at bottom of each ball. Decorate with remaining ingredients as shown in photo.
REFRIGERATE 1 hour or until firm. Keep refrigerated.
To easily coat balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until firm.
Variation
Sprinkle cookie balls with colored sugar or sprinkles instead of decorating with the Mini OREO Cookies and decorating icing.
Size-Wise these seasonal cookie balls have built-in portion control and can be enjoyed on occasion.