- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 16 CHIPS AHOY! made with HEATH English Toffee, finely crushed (about 2 cups)
- ¼ cup HEATH Toffee Bits, divided
- 1-1/2 pkg. (8 squares each) BAKER’S Semi-Sweet Chocolate (12 squares), melted
MIX cream cheese, cookie crumbs and 2 Tbsp toffee bits until well blended.
SHAPE into 30 (1-inch) balls. Dip in chocolate; place in single layer in shallow waxed paper-lined pan. Lightly press remaining toffee bits into tops of balls.
REFRIGERATE 1 hour or until firm.
How to Store: Store in tightly covered container in refrigerator.
How to Make Cookie Crumbs: Crushing the cookies is a cinch with a rolling pin and a resealable plastic food storage bag. Or, process the cookies in your food processor or blender.
How to Easily Dip Cookie Balls: To easily coat cookie balls with the melted chocolate, add cookie balls, in batches, to bowl of melted chocolate. Use 2 forks to roll cookie balls in chocolate until evenly coated. Remove cookie balls with forks, letting excess chocolate drip back into bowl. Place cookie balls in prepared pan; let stand until firm.
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