This is my next dessert to make! Again, this dessert comes from Kraft Foods; and it comes at the perfect time as we are celebrating breast cancer awareness month. These Oreo-Raspberry Cookie Balls are definitely not low-fat, so I will make sure to hit the gym after devouring a few/several of these mini-desserts. I am only human!
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (16.6 oz.) OREO Cookies, finely crushed
1/4 cup raspberry jam
1/4 cup chopped dried cranberries
1 square BAKER’S White Chocolate, melted
2 drops red food coloring
2 pkg. (8 squares each) BAKER’S Semi-Sweet Chocolate, melted
MIX first 4 ingredients until well blended.
SHAPE into 48 (1-inch) balls. Freeze 10 min. Meanwhile, mix white chocolate and food coloring until well blended.
DIP balls in semi-sweet chocolate; place in single layer in shallow waxed paper-lined pan. Drizzle with pink chocolate. Refrigerate 1 hour or until firm.
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. Enjoy!