NUTTER BUTTER-Banana Cookie Balls

Prep Time: 30 min. plus refrigerating | Makes: 4 doz. or 48 servings, 1 cookie ball each.

What You Need

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 25 NUTTER BUTTER Cookies, finely crushed (about 3 cups)
  • 1/3 cup mashed ripe bananas
  • 2 pkg. (8 squares each) BAKER’S Semi-Sweet Chocolate, melted
  • 1/2 cup PLANTERS COCKTAIL Peanuts, finely chopped

Make It
MIX cream cheese, cookie crumbs and bananas until well blended.
SHAPE into 48 (1-inch) balls. Dip in chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with nuts.
REFRIGERATE 1 hour or until firm.

How to Store: Store in tightly covered container in refrigerator.

How to Make Cookie Crumbs: Crushing the NUTTER BUTTER 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.

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