Mummy Cookie Balls

1. 1

   Mix cream cheese and cookie crumbs until blended.

2. 2

   Shape into 36 (1-inch) balls.

3. 3

   Freeze 10 min.

4. 4

   Meanwhile, melt 10 oz.

5. 5

   white chocolate as directed on package.

6. 6

   Dip balls in melted chocolate; place in single layer on waxed paper-covered rimmed baking sheet.

7. 7

   (Re-freeze balls if they become too soft to dip.)

8. 8

   Refrigerate 1 hour or until firm.

9. 9

   Melt remaining white chocolate as directed on package; spoon into small resealable plastic bag.

10. 10

    Press out excess air from bag; seal.

11. 11

    Cut 1/8-inch piece from one bottom corner of bag.

12. 12

    Use to pipe chocolate onto balls to resemble gauze strips.

13. 13

    Refrigerate 10 min.

14. 14

    or until firm.

15. 15

    Repeat melting process for the semi-sweet chocolate; pour into separate resealable plastic bag then use to pipe chocolate onto each ball for the mummy's eyes.

No additional tips available.