Between the gingerbread flavor and the cute reindeer design, these cookie ball pops are a must during the holiday season.
What You Need
Original recipe yields 30 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
40 gingersnaps, finely crushed (about 2-1/4 cups)
4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted
1-1/4 cups candy-coated chocolate pieces
1 cup small pretzel twists, broken into pieces
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Let's Make It
Mix cream cheese and gingersnap crumbs until blended.
Shape into 30 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Dip balls in chocolate; place in single layer in waxed paper-lined pan. Insert lollipop stick into each ball. Decorate with candies and pretzels as shown in photo.
Refrigerate 1 hour or until firm. Keep refrigerated.
These seasonal treats have built-in portion control and can be enjoyed on a special occasion.
How to Make Ginger Snap Crumbs
Crushing gingersnaps is a cinch with a rolling pin and a resealable plastic food storage bag. Or, process the gingersnaps in your food processor or blender.
How to Easily Dip Cookie 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.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.