Toffee Cookie Balls
Prep time30 min
Total time1hr 40min
ServingsMakes 2-1/2 doz. or 30 servings, 1 cookie ball each.
Ingredients
- 4 oz. brick cream cheese, softened
- 16 CHIPS AHOY! Cookies, finely crushed
- ⅓ cup chopped chocolate-covered toffee bars, divided
- 3 pkg. (4 oz. each) semi-sweet baking chocolate
Preparation
- Mix cream cheese, cookie crumbs and 3 Tbsp. toffee until blended.
- Shape into 30 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min.
- Melt semi-sweet chocolate as directed on package. Line shallow pan with waxed paper. Dip cookie balls into melted chocolate; place in single layer in prepared pan. Lightly press remaining toffee into tops of balls.
- Refrigerate 1 hour or until firm.
Recipe Tips
- Size-Wise
With their built-in portion control, these cookie balls can be enjoyed on occasion. Just remember to keep tabs on portions. - How to Store
Store in tightly covered container in refrigerator. - How to Easily Dip Cookie Balls
To easily coat the cookie balls with the melted chocolate, add cookie balls, in batches, to bowl of melted chocolate. Use 2 forks to roll cookie balls in chocolate until evenly coated. Remove cookie balls with forks, letting excess chocolate drip back into bowl. Place cookie balls in prepared pan. Refrigerate until firm.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 110 |
| % Daily Value* | |
| Total fat 7g | |
| Saturated fat 4g | |
| Cholesterol <5mg | |
| Sodium 40mg | |
| Carbohydrate 13g | |
| Dietary fiber 1g | |
| Total sugars 9g | |
| Added sugars 8g | |
| Protein 1g | |
| Vitamin A | 2 %DV |
| Vitamin C | 0 %DV |
| Calcium | 0 %DV |
| Iron | 4 %DV |
| Potassium | 2 %DV |
| Vitamin D | 0 %DV |
