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Since fall is finally here and football season is underway, I decided to bring a little game day fun to the blog today!

Refrigerate 30 min. Fold in chopped maraschino cherries and mini chocolate chips. Combine chocolate, cream cheese, coconut, sugar and almonds for our Chocolate Chip Cheese Ball recipe. Dip balls in chocolate; place on parchment or waxed paper-covered baking sheet. Fold up the plastic around the cheese ball. Shape into 42 (1-inch) balls. Who needs pico or taco dip, when every bite contains a cream cheese and mini chocolate chip wafer. How to make a Cherry Chocolate Chip Cheese Ball. Line a large bowl with plastic wrap. Drop the cream cheese mixture into the plastic wrap lined bowl.

Save room for our Chocolate Chip Cheese Ball dessert! Go on and wow your guests at your next football party with this easy, yummy treat! The dough seems more buttery, which is ironic since there’s actually less butter used, not more.I can’t taste the cream cheese, but it adds depth, density, and richness that my regular chocolate chip cookies don’t have.. Use cream cheese in a block or the spreadable kind. In a large mixing bowl, beat your softened butter and cream cheese until fluffy. Beat until fully blended. Melt chocolate as directed on package. Blend completely. This Chocolate Chip Cheesecake Ball is the perfect appetizer for game day snacking! Refrigerate for about an hour.

You can also cover them in melted chocolate, sprinkles, crushed oreos, cocoa powder, or shredded coconutif desired. Sprinkle with reserved crumbs. To the bowl of cream cheese, add chocolate syrup and crushed Oreo cookies.

Add in powdered sugar and some of the maraschino cherry juice.

Smoosh it into a one-quarter cup measure and cream it with the butter and sugars.

Add to Recipe Box. Chocolate Cheese Ball, This chocolate chip cheese ball is the perfect dessert appetizer that will require double dipping for sure! The cream cheese balls should work with most butter spreads, coconut oil, or … For peanut butter cream cheese bombs, simply replace the butter or coconut oil with peanut butter. Refrigerate 1 hour or until firm.

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