Readers may recall I recently attended a Delicious Byte Blogger Event hosted by Kraft Foods a couple weeks back. We discussed a wide range of food related topics, checked out some coming soon products, did a little cooking, and a lot of eating.
I discovered I'd clearly had missed a current food trend called “Cake Balls". The folks at Kraft (as well as some fellow bloggers) told me they are a recent phenomenon that all the moms are making. I googled them when I returned home and Kraft wasn't kidding. These "cake ball" things are all over the internet.
For a easier spin on this trendy treat, Kraft Foods created “Cookie Balls” and I'm officially declaring these awesome! Other than basic ingredients, all you need is a cookie scoop (or small spoon to create the balls), a spatula, and a few bowls. Bonus, there's no baking required. You simply ‘mix, shape, and refrigerate’. I brought a few of these balls home with me for the kids to try. They loved them too! I can't wait to make them with the kids for the holidays.
Here's some recipes if you want to give them a try yourself ...
TEDDY GRAHAMS-Cinnamon Cookie Balls:
Prep Time: 30 min. plus refrigerating | Makes: 2 doz. or 24 servings, 1 cookie ball each.
1 pkg. (8 oz.) PHILADELPHIA Honey Nut Flavor Cream Cheese Spread
2-1/3 cups TEDDY GRAHAMS Cinnamon Graham Snacks, finely crushed (about 1-1/2 cups)
1-1/2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate (12 squares), melted
1/2 cup cinnamon red hot candies, crushed
Make It
MIX cream cheese and graham crumbs until well blended.
SHAPE into 24 (1-inch) balls. Dip in chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with crushed candies.
REFRIGERATE 1 hour or until firm.
2-1/3 cups TEDDY GRAHAMS Cinnamon Graham Snacks, finely crushed (about 1-1/2 cups)
1-1/2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate (12 squares), melted
1/2 cup cinnamon red hot candies, crushed
Make It
MIX cream cheese and graham crumbs until well blended.
SHAPE into 24 (1-inch) balls. Dip in chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with crushed candies.
REFRIGERATE 1 hour or until firm.
Cool Mint OREO Cookie Balls:
Prep Time: 30 min. plus refrigerating | Makes: 40 servings, 1 cookie ball each.
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (15.25 oz.) DOUBLE STUF OREO Cool Mint Creme Chocolate Sandwich Cookies, finely crushed (about 4 cups)
2 pkg. (6 squares each) BAKER'S White Chocolate, melted
6 drops green food coloring
2 Tbsp. chocolate sprinkles
Make It
MIX cream cheese and cookie crumbs until well blended.
SHAPE into 40 (1-inch) balls. Mix melted chocolate and food coloring until well blended. Dip balls in chocolate; place in single layer in shallow waxed paper-lined pan. Top with sprinkles.
REFRIGERATE 1 hour or until firm.
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (15.25 oz.) DOUBLE STUF OREO Cool Mint Creme Chocolate Sandwich Cookies, finely crushed (about 4 cups)
2 pkg. (6 squares each) BAKER'S White Chocolate, melted
6 drops green food coloring
2 Tbsp. chocolate sprinkles
Make It
MIX cream cheese and cookie crumbs until well blended.
SHAPE into 40 (1-inch) balls. Mix melted chocolate and food coloring until well blended. Dip balls in chocolate; place in single layer in shallow waxed paper-lined pan. Top with sprinkles.
REFRIGERATE 1 hour or until firm.
NUTTER BUTTER-Banana Cookie Balls
Prep Time: 30 min. plus refrigerating | Makes: 4 doz. or 48 servings, 1 cookie ball each.
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.
-- General Tips for all 3 Cookie Balls --
How to Store: Store in tightly covered container in refrigerator. How to Make Cookie Crumbs: Crushing the 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.
Prep Time: 30 min. plus refrigerating | Makes: 4 doz. or 48 servings, 1 cookie ball each.
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.
-- General Tips for all 3 Cookie Balls --
How to Store: Store in tightly covered container in refrigerator. How to Make Cookie Crumbs: Crushing the 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.
*Much Thanks to Kraft for providing me with these recipes and photos.