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CHIPS AHOY! Toffee Cookie Balls

Prep time

30 min

Total time

2 hr 0 min

Servings

Makes 21 servings
2 cookie balls (42 g) each.

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    Ingredients
    • 1 pkg. (250 g) brick cream cheese, softened
    • 1 pkg. (350 g) Chips Ahoy! Original Cookies, finely crushed, divided
    • 1/4 cup chopped chocolate-covered toffee bar, divided
    • 2 pkg. (225 g each) semi-sweet baking chocolate, broken into pieces
Preparation
  • 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.

Recipe Tips

How to Easily Dip Cookie BallsTo easily coat cookie balls with melted chocolate, add cookie balls, in batches, to bowl of melted chocolate. Then, use 2 forks to roll cookie balls in chocolate until evenly coated. Remove cookie balls with forks, letting excess chocolate drip back into bowl before placing balls on prepared baking sheet.

How to StoreStore in tightly covered container in refrigerator.

Size-WiseSweets can add enjoyment to a balanced diet, but choose an appropriate portion.

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Nutrition Information

Nutrition per serving

  • Calories

    250

  • Total fat

    15g

  • Saturated fat

    9g

  • Cholesterol

    20mg

  • Sodium

    140mg

  • Carbohydrate

    26g

  • Dietary fibre

    2g

  • Sugars

    18g

  • Protein

    3g

  • Vitamin A

    4%DV

  • Vitamin C

    0%DV

  • Calcium

    6%DV

  • Iron

    10%DV

This recipe features:

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