INGREDIENTS

1

pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

36

 OREO Cookies, finely crushed

2

pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted

1/2

cup  multi-colored sprinkles, divided

1-1/2

pkg.  (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces, melted

Make It

MIX cream cheese and cookie crumbs until blended.
SHAPE into 48 (1-inch) balls. Freeze 10 min. Insert lollipop stick into center of each ball. Dip 24 balls in semi-sweet chocolate; top with half the sprinkles. Place on waxed paper-covered rimmed baking sheet. Repeat with remaining balls, white chocolate and remaining sprinkles.
REFRIGERATE 1 hour or until firm. 
    

Peanut Butter Blossoms Recipe

Ingredients

• 48 HERSHEY’S KISSES Brand Milk Chocolates
• 1/2 cup shortening
• 3/4 cup REESE’S Creamy Peanut Butter
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup additional granulated sugar for rolling

  Directions

  1. 1
     Heat oven to 375°F. Remove wrappers from chocolates.
  2. 2
     Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
  3. 3
     Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
  4. 4
     Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes 48 cookies.

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