Chocolate Toffee Cheese Ball Food

SNOWMAN WHITE CHOCOLATE TOFFEE CHEESE BALL

Steps:

• With an electric mixer, beat cream cheese and butter until smooth. Add in brown sugar and powdered sugar and beat until smooth.
• In a medium bowl, combine white chocolate and cream. Microwave on high for 20-30 seconds, then stir. If not completely melted and smooth, microwave again for 15 seconds, stir again until smooth.
• Add to cream cheese mixture and beat until smooth. Stir in toffee bits and peanuts. Cover with plastic wrap place in the freezer for 1 hour.
• Lay down two large pieces of plastic wrap and shape a large ball on one, and a small ball on the other. It is easiest to shape into balls once you have wrapped it in the plastic wrap. Place back in the freezer for 1 hour.
• Remove from the plastic wrap and roll in the coconut to coat all sides. Place on serving plate, one ball next to the other as pictured.
• Garnish with chocolate chips, licorice, gummies and cookie as pictured if desired. Serve with graham crackers, cookies, and fruit.

CHOCOLATE CHIP CHEESE BALL

Steps:

• Beat cream cheese, butter and vanilla until smooth; beat in sugars just until blended. Stir in chocolate chips. Refrigerate, covered, until firm enough to shape, about 2 hours. , Place mixture on a large sheet of plastic wrap; shape into a ball. Refrigerate, wrapped, at least 1 hour. , To serve, roll cheese ball in pecans. Serve with graham crackers.

CHOCOLATE CHIP CHEESE BALL

Steps:

• In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
• Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
• Roll the cheese ball in finely chopped pecans before serving.

CHOCOLATE TOFFEE CHEESE BALL

Steps:

• Mix cream cheese, butter and vanilla.
• Stir in sugars and fold in chips and toffee bits.
• Refrigerate 2 to 3 hours.
• Form into a ball and roll in copped pecans.
• Serve with graham crackers or apple slices.

ENGLISH TOFFEE BALLS

Steps:

• Heat oven to 325 degrees.
• In a large bowl, beat powdered sugar, margarine and pudding mix until light and fluffy.
• Lightly spoon flour into measuring cup; level off.
• Add flour, milk, vanilla, and crushed toffee bars, mix well.
• Shape dough into 1-inch balls.
• Place onto ungreased cookie sheets.
• Bake at 325 for 13-18 minutes or until edges are a light golden brown.
• Remove from cookie sheets; cool completely.
• Dip top of each cookie into powdered sugar.

MARSHMALLOW TOFFEE BALLS

Steps:

• Over low heat, melt the toffee bars, condensed milk and margarine.
• Dip the marshmallows into the toffee mixture.
• Roll in the rice krispies.
• These can be kept covered at room temp for a couple of day, freezes well.
• For smaller balls, cut the marshmallows in half before dipping.

TOFFEE CHEESECAKE BARS

Steps:

• Preheat oven to 350°. In a small bowl, combine flour, confectioners' sugar, cocoa and baking soda. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of an ungreased 13x9-in. baking dish. Bake 12-15 minutes or until set., In a large bowl, beat cream cheese until fluffy. Add milk, eggs and vanilla; beat until smooth. Stir in 3/4 cup toffee bits. Pour over crust. Bake 18-22 minutes longer or until center is almost set., Cool on a wire rack 15 minutes. Sprinkle with remaining toffee bits; cool completely. Cover and refrigerate 8 hours or overnight.

TOFFEE COOKIE BALLS

Steps:

• Mix cream cheese, cookie crumbs and 2 Tbsp. chopped toffee bars until blended.
• Shape into 30 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min.
• Cover rimmed baking sheet with waxed paper. Dip cookie balls into melted chocolate, turning to evenly coat each ball with chocolate; place on prepared baking sheet. Lightly press remaining chopped toffee bar into tops of balls.
• Refrigerate 1 hour or until firm.

TOFFEE COOKIE BALLS

Steps:

• Mix cream cheese, cookie crumbs and 2 Tbsp. chopped toffee bars until blended.
• Shape into 30 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min.
• Cover rimmed baking sheet with waxed paper. Dip cookie balls into melted chocolate, turning to evenly coat each ball with chocolate; place on prepared baking sheet. Lightly press remaining chopped toffee bar into tops of balls.
• Refrigerate 1 hour or until firm.

CHOCOLATE CHEESE BALL

Steps:

• In a mixing bowl, beat the cream cheese and butter until fluffy.
• Gradually add the icing sugar, then the brown sugar, then vanilla; beat just until combined.
• Stir in chocolate chips.
• Cover and refrigerate for 2 hours.
• Place cream cheese mixture on a large piece of plastic wrap and shape into a ball; it helps to put your hands under the plastic wrap to help you form it without getting your hands sticky.
• Place nuts in flat bowl and roll ball in pecans, trying to coat evenly.
• Refrigerate for at least 1 hour.
• Serve with graham crackers.