Courtesy of Kraft Kitchens
40Servings•20 Min.Prep Time•10 Min.Cook Time•1 Hr.Chill Time•
原料：
- 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1 pkg. (15.25 oz.) OREO Peanut Butter Creme Cookies, finely crushed
- 3 pkg. (4 oz. each) BAKER'S White Chocolate, broken into pieces, melted
- 1 c. orange colored sugar
- 10 pretzel sticks, each broken into 4 pieces
说明：
- Mix cream cheese and cookie crumbs until blended.
- Shape into 40 (1-in.) balls. Dip balls in melted chocolate; roll in sugar to evenly coat. Place in single layer in shallow waxed paper-lined pan. Insert 1 pretzel piece into top of each for the pumpkin's stem.
- Refrigerate 1 hour or until firm.
- Size Wise: Chocolate and pumpkin are a winning flavor combination in these mini treats with built-in portion control.
- 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.
- Recipe courtesy of Kraft Kitchen
营养：
| 成分 | 数值 |
|---|
| Calories | 130 |
| Total Fat | 6g |
| Saturated Fat | 3g |
| Cholesterol | 5mg |
| Total Carbs | 18g |
| Fiber | 0g |
| Sugar | 14g |
| Protein | 2g |
| Sodium | 95mg |