Yes. Three ingredients. Talk about a money and a time saver. Plus, these darling things look like you put in a lot more effort than you did! Recipe below!
Ingredients:
1 (10 oz) package Keebler Grasshopper Cookies
1/2 (8 oz) package Cream Cheese
1 (10 oz) package Ghirardelli White Melting Wafers
Directions:
In a food processor, process the entire bag of Grasshopper cookies until they are crumb-sized. Add in your 4 oz of cream cheese and process until the mixture holds together when you press it between your fingers. Roll the mixture into balls, using a tablespoon measurement as a guide so they are all roughly the same size. Place them onto a cookie sheet that has been covered with a piece of parchment paper. Refrigerate for an hour.
Melt white chocolate in the microwave or on the stovetop using the double-boiler method.
(Double-boiler method: Take a saucepan and fill it with 2" of water. Heat the water on low-medium heat. Place a glass bowl on top of the saucepan with your chocolate melts. Do not let the water boil, just keep it warm enough to melt the chocolates. Turn off the heat immediately once the chocolate is melted.)
Remove the cookie sheet from the fridge and, using a fork, roll the cookie balls into white chocolate, coating them evenly. Place them back onto the cookie sheet and top with sprinkles or crushed peppermint. Continue until all the cookie balls are covered, then place them back into the refrigerator to harden.
Store in an air-tight container in the refrigerator for up to 2 weeks.
These make beautiful teacher gifts! I always like to wrap mine in a tea towel in a cookie tin. It's a great way to make a special presentation if you are gifting them!
For outfit details, kitchen essentials and a cute
cookie tin collection click image below.
So easy and delicious!! Thank you!!
Thank you!