Ingredients:
6oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1pkg. (15.25 oz.) OREO Chocolate Creme Cookies, finely crushed
2pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted
1Tbsp. white decorating icing
Directions - Mix the cream cheese and cookie crumbs until well blended. Next, shape into 40 (1-inch) football shapes. Freeze for 10 min. Dip footballs in melted chocolate and place in single layer in shallow waxed paper-lined pan. Use white icing to draw laces on footballs. Refrigerate 1 hour or until firm.
Add some fun and serve on a thin sheet cake covered in green sprinkles with white sugar yard lines.
Recipe source: kraftrecipes.com
EXTRA TIPS:
How to Melt Chocolate: Place unwrapped chocolate squares in microwaveable bowl. Microwave on HIGH 2-1/2 min. or until chocolate is completely melted, stirring every 30 sec.
How to Easily Dip Cookie Balls: To easily coat cookie 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 chocolate coating is firm.
How to Store: Store in tightly covered container in refrigerator.
1 comment :
I made these this week (just balls, no footballs) and they were a HIT!
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