S'Mores Cookie Ball Pops

• 18 graham crackers, divided
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 2 Tbsp. sugar
• 1/2 tsp. vanilla
• 16 JET-PUFFED Marshmallows
• 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces
• 1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces

1. Chop 6 grahams coarsely; set aside.
2. Finely crush remaining grahams; mix with cream cheese, sugar and vanilla until well blended.
3. Use 2 Tbsp.
4. of the cream cheese mixture to evenly coat each marshmallow.
5. (Coating will be thin.)
6. Microwave semi-sweet and white chocolate in same microwaveable bowl on HIGH 2 min.
7. or until chocolates are completely melted and mixture is well blended, stirring every 30 sec.
8. Dip 1 lollipop stick about 1/2-inch deep in chocolate; insert chocolate-covered end into center of 1 coated marshmallow.
9. Repeat with remaining marshmallows.
10. Dip 1 marshmallow in remaining melted chocolate; shake gently to allow excess chocolate to drip back into bowl.
11. Dip marshmallow in chopped grahams, turning to coat bottom and part-way of side of each.
12. Place in shallow waxed paper-lined pan.
13. Repeat with remaining marshmallows.
14. Refrigerate 1 hour or until firm.

crackers, philadelphia cream cheese, sugar, vanilla, jetpuffed marshmallows, chocolate, s white chocolate

Taken from www.kraftrecipes.com/recipes/smores-cookie-ball-pops-128117.aspx (may not work)