1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
24 NUTTER BUTTER Cookies, finely crushed (about 3 cups)
2 pkg. (6 squares each) BAKER'S White Chocolate, melted
1/4 cup PLANTERS Creamy Peanut Butter
48 Mini OREO Bite Size Cookies
2 Tbsp. decorating icing
MIX cream cheese and cookie crumbs until well blended.
SHAPE into 48 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Mix chocolate and peanut butter until well blended. Dip balls in chocolate mixture; place in shallow waxed paper-lined pan, allowing excess chocolate to pool at bottom of each ball. Decorate with remaining ingredients as shown in photo.
REFRIGERATE 1 hour or until firm. Keep refrigerated.
SHAPE into 48 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Mix chocolate and peanut butter until well blended. Dip balls in chocolate mixture; place in shallow waxed paper-lined pan, allowing excess chocolate to pool at bottom of each ball. Decorate with remaining ingredients as shown in photo.
REFRIGERATE 1 hour or until firm. Keep refrigerated.
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