Best 6 Chocolate Toffee Cheese Ball Recipes

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:

• 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.

CHEESECAKE BALLS

Steps:

• Use a small cookie scoop or a rounded tablespoon to make balls out of the leftover cheesecake. After you scoop out the balls, roll them in your hands to make the rounds neater. Place on a parchment-lined baking sheet and insert a lollipop stick in the top of each. Squeeze the cheesecake around the base of each lollipop stick to ensure it will stay put. Pop into the freezer for 1 full hour.
• Set up a double boiler by bringing a medium saucepan of water to a simmer. Place a small bowl over the top, making sure the bottom doesn't touch the water. Add the candy melts to the bowl and stir until smooth and melted. Stir in the vegetable oil until smooth.
• Quickly dip the cheesecake balls into the melted chocolate and twirl to coat. You may need a knife to help cover the balls. Sprinkle the cheesecake balls before the chocolate dries with your choice of chopped candy, peanuts or toffee brickle and place back on the baking sheet. Refrigerate to set up, about 5 minutes.

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.

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.