Tuesday, December 6, 2011

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S'mores cookie ball pops

18 HONEY MAID Honey Grahams, divided
1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. sugar
1/2 tsp.  vanilla
16 JET-PUFFED Marshmallows
6 squares  BAKER'S Semi-Sweet Chocolate
1 pkg. (6 squares) BAKER'S White Chocolate
CHOP 6 grahams coarsely; set aside. Finely crush remaining grahams; mix with cream cheese, sugar and vanilla until well blended. Use 2 Tbsp. of the cream cheese mixture to evenly coat each marshmallow. (Coating will be thin.)
MICROWAVE semi-sweet and white chocolate squares in same microwaveable bowl on HIGH 2 min. or until chocolates are completely melted and mixture is well blended, stirring every 30 sec.
DIP 1 lollipop stick about 1/2-inch deep in chocolate; insert chocolate-covered end into center of 1 coated marshmallow. Repeat with remaining marshmallows. Dip 1 marshmallow in remaining melted chocolate; shake gently to allow excess chocolate to drip back into bowl. Dip marshmallow in chopped grahams, turning to coat bottom and part-way of side of each. Place in shallow waxed paper-lined pan. Repeat with remaining marshmallows.
REFRIGERATE 1 hour or until firm.
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Christmas Treats to make from Kraft!!

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OREO COOKIE BALLS

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
36   OREO Cookies, finely crushed (about 3 cups)
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted.
MIX cream cheese and cookie crumbs until well blended.
SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
REFRIGERATE 1 hour or until firm.
GIFT-GIVING
Pack these delicious cookie balls in small containers. Then, add a colorful bow and gift tag to each container and you've got the perfect holiday or hostess gift.
SPECIAL EXTRA
Sprinkle cookie balls with additional cookie crumbs.
HOW TO EASILY DIP COOKIE BALLS
To easily coat 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 balls with forks, letting excess chocolate drip back into bowl. Place cookie balls in prepared pan; refrigerate until firm.
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