CHIPS AHOY! Cheesecake Spider Bites

Name: CHIPS AHOY! Cheesecake Spider Bites
Prep time: 35 min
Total time: 45 min
Yield: 24
Ingredients: 24 CHIPS AHOY! Cookies; 1 pkg. brick cream cheese, softened; ¼ cup brown sugar; 1 pkg. semi-sweet baking chocolate, melted; 2 oz. white candy coating wafers, melted; 72 small candy spiders (about 2 Tbsp.)

These no bake Halloween treats will be the talk of the party. Top with a creamy cheesecake mixture then a swirl of melted chocolate turns into a spider web!

Prep time:

0 min

Total time:

0 min

Servings:

Makes 24 servings.

Ingredient list

24 CHIPS AHOY! Cookies
1 pkg. (8 oz.) brick cream cheese, softened
¼ cup packed brown sugar
1 pkg. (4 oz.) semi-sweet baking chocolate, melted
2 oz. white candy coating wafers, melted
72 small candy spiders (about 2 Tbsp.)

Directions

Place cookies in single layer on parchment-covered baking sheet.

Mix cream cheese and sugar until blended; spread evenly onto tops of cookies, adding about 2 tsp. cream cheese mixture to each cookie.

Cover each topped cookie with a layer of melted chocolate.

Drizzle melted candy coating into spiral design on top of each cookie.

Start at center of each cookie to pull toothpick through lines to outside edge of cookie to resemble a spider's web.

Top with candy spiders.

Refrigerate 10 min. or until chocolate is firm.

Recipe Tips

Make Ahead
These fun cheesecake-topped cookies can be refrigerated up to 24 hours, or frozen up to 1 week, before serving. If frozen, place the cookies in the refrigerator to thaw about 5 hours before serving. While these cookies will have a softer more cake-like texture than if served the same day they were prepared, they will be just as delicious.
Substitute
Prepare using your favorite variety of CHIPS AHOY! Cookies.
Variation
If you have a pastry bag, you can instead use that to pipe the cream cheese mixture onto the tops of the cookies. Spoon the cheese mixture into the pastry bag fitted with a medium-size writing tip, then work from the outer edge to the center of each cookie to pipe the cream cheese mixture into a spiral design to cover the top of the cookie. Or, you can instead spoon the cream cheese mixture into a resealable plastic bag. Cut small piece off one bottom corner of bag, then use to pipe the cream cheese mixture onto the cookies as directed.