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Toffee Cookie Balls

Toffee Cookie Balls

Prep time30 min
Total time1hr 40min
ServingsMakes 2-1/2 doz. or 30 servings, 1 cookie ball each.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % 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 A2 %DV
Vitamin C0 %DV
Calcium0 %DV
Iron4 %DV
Potassium2 %DV
Vitamin D0 %DV

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