What you need
6oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1pkg. (15.25 oz.) OREO Peanut Butter Creme Cookies, finely crushed
2pkg. (6 squares each) BAKER’S White Chocolate, melted
1cup orange colored sugar
10 pretzel sticks, each broken into 4 pieces
make it
MIX cream cheese and cookie crumbs until well blended.
SHAPE into 40 (1-inch) balls. Dip balls in melted chocolate; roll in sugar to evenly coat. Place in single layer in shallow waxed paper-lined pan. Insert 1 pretzel piece into top of each for the pumpkin’s stem.
REFRIGERATE 1 hour or until firm.
TIPS:
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.
Thanks for Photo and Recipe, Kraft Recipes!!
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My name is Joni Meyer-Crothers and I run this couponing/money-saving blog along with my husband, Jamie. We love to show others how to save money in a BIG way! We do all the work for you. . we do the matchups and show you where to get the coupons, many FREE printable coupons. Sit back and follow the blog and watch your savings increase! Couponing is a ministry for our family as we we love to show others how to save and share from their couponing harvest!
