Halloween Monster Cookie Balls
Courtesy of Kraft Kitchens 48 Servings • 30 Min. Prep Time • 1 Hr. 10 Min. Chill Time| Ingredients |
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| 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened |
| 36 OREO Cookies or Golden OREO Cookies, finely crushed |
| 3-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (14 oz.), divided |
| suggested decorations: chocolate sprinkles, miniature semi-sweet chocolate chips or colored decors |
Directions:
1. Mix cream cheese and cookie crumbs until blended.
2. Shape into 48 (1-inch) balls. Freeze 10 min. Meanwhile, melt 12 oz. white chocolate as directed on package.
3. Dip balls in melted chocolate; place in single layer on waxed paper-covered rimmed baking sheet. (Re-freeze balls if they become too soft to dip.) Refrigerate 1 hour or until firm.
4. Melt remaining chocolate as directed on package; spoon into small resealable plastic bag. Press out excess air from bag; seal bag. Cut 1/8-inch piece from one bottom corner of bag. Squeeze bag to pipe chocolate onto each ball for the mummy's eyes; immediately add desired decorations for the eyeballs. Pipe remaining chocolate onto balls to resemble gauze strips. Refrigerate until firm.
* Size Wise: You'll know it's a special occasion when you get to enjoy a serving of these indulgent cookie balls.
* For Easier Dipping: Use a toothpick to dip each cookie ball into melted chocolate; shake off excess chocolate, then place ball on waxed paper. This may leave just a small hole on top that can be covered with a tiny dab of chocolate.
* Variation: Black Cat Pops: Prepare as directed, inserting 2 BAKER'S Semi-Sweet Chocolate Chunks into each ball for the cat's ears before coating with melted chocolate. Refrigerate 1 hour. Add candies for the eyes, noses and whiskers, securing with remaining melted chocolate. Jack-o'-Lantern Pops: Prepare as directed, except coat balls with melted BAKER'S White Chocolate mixed with 20 drops yellow food coloring and 10 drops red food coloring. Refrigerate 1 hour. Add broken pretzel sticks for the stems and candies for the jack-o'-lanterns' faces, securing with remaining melted chocolate.
* Easy Microwave Melting of BAKER'S Chocolate: Microwave BAKER'S Chocolate to be used in microwaveable bowl on HIGH 30 sec.; stir. Microwave 30 sec. more; stir. Continue heating and stirring in 10-sec. increments until chocolate is completely melted.
* How to Store: Store in tightly covered container in refrigerator.
* Recipe courtesy of Kraft Kitchen
Nutrition:
Calories: 100; Total Fat: 6g; Saturated Fat: 3g; Cholesterol: 5mg; Total Carbs: 11g; Fiber: 0g; Sugar: 8g; Protein: 1g; Sodium: 60mg;