- 1-1/2 tsp. MAXWELL HOUSE Instant Coffee, divided
- 1 tsp. water
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 32 OREO Cookies, finely crushed (about 3 cups)
- 1-3/4 tsp. ground cinnamon, divided
- 2 pkg. (6 squares each) BAKER’S White Chocolate, melted
ADD 1 tsp. coffee granules to water in large bowl; stir until dissolved. Add cream cheese, cookie crumbs and 1-1/2 tsp. cinnamon; mix well. Shape into 48 (1-inch) balls.
CRUSH remaining coffee granules with back of spoon; stir into melted chocolate. Dip balls in chocolate mixture; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining cinnamon.
REFRIGERATE 1 hour or until firm.
How to Store: Store in tightly covered container in refrigerator.
How to Make Cookie Crumbs: Crushing OREO 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 Balls: To easily coat 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 firm.