Sunday, October 31, 2010

day 289: chocolate chip cheese ball (or “cheese spread”)

Cheese cake lovers really like this treat. Get creative with what you serve it with---graham crackers, vanilla wafers, animal crackers, rice krispie treats, chocolate graham crackers, specialty (un-iced) cookies—anything sweet that is firm enough to scoop it up or spread it on.

1 (8 oz) package cream cheese, softened

½ cup butter

¾ cup confectioners’ sugar

4 TBSP brown sugar

¼ tsp vanilla

¾ cup mini chocolate chips

¾ cup finely chopped pecans

1. In a medium bowl, beat together cream cheese and butter until smooth.

2. Mix in sugars and vanilla.

3. Stir in mini chocolate chips (fold, not beat).

4. Cover and chill in the refrigerator for 2 hours (or freezer for quick set up).

5. Roll the cheese ball in finely chopped pecans before serving (or sprinkle over it if using as a spread rather than a “ball”).


1. Low fat items might make it too runny.

2. Freeze for quick set up rather than refrigerating.

3. Some recommend increasing sugar to 1 cup.

4. Some recommended omitting nuts and increasing chocolate chips—and rolling in toffee pieces.

5. Use room temp cream cheese and butter—not softened in micro as it will be too soft/runny.

6. One suggested scooping mixture into plastic-wrap-lined small square, oval, or round dish and refrigerating. Then she just turns over and pops it out onto serving platter—no worry about “shaping” it in that case or it not setting up right.

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