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Chips Ahoy! Bon Bons

• Prep Time: 30 Minutes (Total Time: 2 hour 30 Minutes)
• Serving Size: 6

• 12 CHIPS AHOY Real Chocolate Chip Cookies, Divided
• 1 pt. (2 cups) Chocolate Ice Cream
• 6 Maraschino Cherries
• 3 squares BAKER'S Semi-Sweet Baking Chocolate
• 1 tablespoon Shortening
• 1 tablespoon Light Corn Syrup
• 2 tablespoons Multi-colored Sprinkles

• CRUSH six of the cookies in shallow dish; set aside. Scoop ice cream into six balls. Press one cherry into center of each ball; immediately roll in cookie crumbs until evenly coated on all sides. Place on wax paper-covered baking sheet. Freeze 1 hour or until firm.

  PLACE chocolate, shortening and corn syrup in top of double boiler. Place over hot (not boiling) water. (Bottom of top pan should not touch boiling water.) Cook until chocolate is melted and mixture is well blended, stirring frequently. TOP each of the six remaining cookies with one ice cream ball, securing ice cream to each cookie with 1 tsp. of the melted chocolate. Drizzle remaining melted chocolate evenly over ice cream balls; top with sprinkles. Freeze at least 1 hour before serving.

  KRAFT KITCHENS TIPS Size It Up With their built-in portion control, these ice cream favorites make a great treat.

  Use Your Microwave

  Place chocolate, shortening and corn syrup in small microwaveable bowl. Microwave on HIGH 30 sec.; stir. Continue microwaving at 10-sec. intervals until chocolate is completely melted and mixture is well blended, stirring every 10 sec. Continue as directed.

  RECIPE COURTESY OF KRAFT FOODS