GINGER SNAPS COOKIE BALLSWHAT YOU NEEDMAKE ITKRAFT KITCHENS TIPSUSE WHAT'S ON HAND

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Ginger Snaps Cookie BallsWhat You NeedMake Itkraft kitchens tipsuse what's on hand image

How to make Ginger Snaps Cookie BallsWhat You NeedMake Itkraft kitchens tipsuse what's on hand

Provided by @MakeItYours

Number Of Ingredients 3

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
15 Christie Pantry Ginger Cookies, finely crushed (about 2 cups), divided
2 pkg. (8 squares each) Baker's Semi-Sweet Chocolate

Steps:

  • RESERVE 2 Tbsp. cookie crumbs. Mix cream cheese and remaining cookie crumbs until well blended. Shape into 36 (1-inch) balls. Refrigerate 30 min.
  • MELT chocolate squares as directed on package. Dip balls in chocolate; place on parchment- or waxed paper-covered baking sheet. Sprinkle with remaining crumbs.
  • REFRIGERATE 1 hour or until firm.

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