Ingredients
- 1 pkg (8 oz/250 g) cream cheese, softened
- 2 tbsp (30 mL) brown sugar
| Variation | Mix-Ins |
| Pumpkin |
3 tbsp (45 mL) canned solid pack pumpkin
1½ tsp (7 mL) pumpkin pie spice
Coating: ¾ cup (175 mL) finely chopped toasted pecans or chopped gingersnap cookies
|
| Chocolate | 3 tbsp (45 mL) chocolate hazelnut spread
¼-1/2 cup (50-125 mL) mini milk chocolate morsels
Coating: ¾ cup finely chopped chocolate sandwich cookies (about 6 cookies)
|
Directions
- Choose a variation. Place cream cheese into small mixing bowl; whisk until smooth. Stir in brown sugar and mix-ins, except for coating. Refrigerate, covered, at least 1 hour or overnight.
- When ready to serve, place coating into a small bowl. Using a level Small Scoop, drop bites into a bowl. Spoon crumbs over cheese bites to coat.
- Refrigerate until ready to serve in an airtight container. To serve, place bites on the Slate Serving Board or the Ash Wood Serving Board with the Ash Wood Serving Set.
Yield:
- 9-10 servings of 2 bites