Halloween Cookie Balls - Pumpkins and Ghosts

INGREDIENTS:

1. 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
   
2. 1/2 cup chocolate wafer cookie crumbs
3. 1 pkg. (4 oz.) BAKER'S White Chocolate
4. 1/8 tsp. each red and yellow gel food coloring
5. 1 oz. BAKER'S Semi-Sweet Chocolate
6. 3 pretzel twists, broken into thirds
7. 1 tsp. green decorating gel

DIRECTIONS:

• Mix cream cheese and cookie crumbs until blended. Shape into 12 (1-inch) balls, using a level tablespoon for each. Place on waxed paper-covered baking sheet. Freeze 15 minutes.
  
• Microwave white chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted.
• Dip each of 6 cookie balls into white chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet. Stir food colorings into remaining white chocolate. Dip remaining cookie balls into tinted chocolate; return to baking sheet. Refrigerate 15 minutes or until chocolates are firm.
• Melt semi-sweet chocolate as directed on package. Pour into resealable plastic bag to make decorating easier. Cut a small corner off the bag, then use to pipe 2 eyes and a mouth on each of the white cookie balls to resemble ghosts.
• Insert pretzel pieces into tops of the orange cookie balls. Decorate with green decorating gel to resemble pumpkins.
  

This recipe was used with permission from Kraft Foods.