Krinkle Cookie Sandwiches with Peanut Cream Filling

• 1-1/4 gal. brownie mix
• 4-1/2 cups OREO Pieces-Small
• 2 cups water
• 1-1/2 qt. powdered sugar
• - PHILADELPHIA Original Cream Cheese, softened
• 1-1/2 cups NUTTER BUTTER Creme Variegate
• 1-1/2 cups white chocolate, melted
• 3/4 cup prepared whipped topping

1. Beat brownie mix, OREO Pieces and water in bowl of mixer fitted with paddle attachment on medium-low speed until well blended.
2. Shape into 96 balls (or into 16 balls for trial recipe), using #50 scoop; coat with powdered sugar.
3. Place, 3 inches apart, in parchment paper-lined sheet pans.
4. Bake in 300 degrees F-convection oven 10 min.
5. or until centers are set.
6. Cool 2 min.
7. in pans.
8. Remove to wire racks; cool completely.
9. Beat cream cheese and Variegate in bowl of mixer fitted with paddle attachment on medium-low speed until blended, stopping occasionally to scrape side of bowl.
10. Fold in remaining ingredients.
11. For each serving: Spread about 1-1/2 Tbsp.
12. cream cheese mixture onto bottom of 1 cookie; top with second cookie, bottom-side down.
13. Keep refrigerated.

brownie mix, water, powdered sugar, cream cheese, butter creme variegate, white chocolate

Taken from www.kraftrecipes.com/recipes/krinkle-cookie-sandwiches-peanut-cream-filling-113536.aspx (may not work)