Tuesday, March 6, 2012

OREO 100th Anniversary Recipes: Cherry Cookie Balls

What You Need

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
pkg. (15.5 oz.) OREO Cookies, finely crushed
 maraschino cherries, patted dry
pkg. (6 squares each) BAKER'S White Chocolate, melted
drops red food coloring
tsp. red colored sugar

Make It

MIX cream cheese and cookie crumbs until well blended.
SHAPE into 40 (1-1/4-inch) balls; press to flatten. Top each with cherry; wrap cookie mixture around cherry to enclose cherry. Re-roll into balls. Freeze 10 min.
MIX melted chocolate and food coloring until well blended. Dip balls in chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with sugar. Refrigerate 1 hour or until firm.

Kraft Kitchens Tips

How to Melt Chocolate
Place unwrapped chocolate squares in microwaveable bowl. Microwave on HIGH 2-1/2 min. or until chocolate is completely melted, stirring every 30 sec.
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. 
Source: Kraft Recipes

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