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Categories:Viewed: 21 - Published at: 3 years ago
Ingredients
- 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
- 1 pkg. (350 g) Chips Ahoy! Cookies, finely crushed, divided
- 1/4 cup chopped chocolate-covered toffee bar, divided
- 2 pkg. (225 g each) Baker's Semi-Sweet Chocolate
Method
- Mix cream cheese, cookie crumbs and 2 Tbsp.
- toffee until well blended.
- Shape into 42 (1-inch) balls.
- Refrigerate 30 min.
- Melt chocolate as directed on package.
- Dip balls in chocolate; place on parchment- or waxed paper-covered baking sheet.
- Lightly press remaining toffee into tops of balls.
- Refrigerate 1 hour or until firm.
