- 18 HONEY MAID Honey Grahams, divided
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 2 Tbsp. sugar
- ½ tsp. vanilla
- 16 JET-PUFFED Marshmallows
- 6 squares BAKER’S Semi-Sweet Chocolate
- 1 pkg. (6 squares) BAKER’S White Chocolate
CHOP 6 grahams coarsely; set aside. Finely crush remaining grahams; mix with cream cheese, sugar and vanilla until well blended. Use 2 Tbsp. of the cream cheese mixture to evenly coat each marshmallow. (Coating will be thin.)
MICROWAVE semi-sweet and white chocolate squares in same microwaveable bowl on HIGH 2 min. or until chocolates are completely melted and mixture is well blended, stirring every 30 sec.
DIP 1 lollipop stick about 1/2-inch deep in chocolate; insert chocolate-covered end into center of 1 coated marshmallow. Repeat with remaining marshmallows. Dip 1 marshmallow in remaining melted chocolate; shake gently to allow excess chocolate to drip back into bowl. Dip marshmallow in chopped grahams, turning to coat bottom and part-way of side of each. Place in shallow waxed paper-lined pan. Repeat with remaining marshmallows.
REFRIGERATE 1 hour or until firm.
How to Store: Keep refrigerated.
How to Make Cookie Crumbs: Crushing HONEY MAID Honey Grahams 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.