Reviewed: Sep. 4, 2008

This is a great recipe. I used a recipe similar to this last winter and made 2 and made it a snowman. I used stick pretzels for his arms and red construction paper around his neck for a scarf I made sure the chips were on the inside or mixed in and used chips for eyes it was a big hit. My husband made him a black hat out a used ribbon holder. it was really cute

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josuemom

Cooking Level: Intermediate

Living In: Tyner, North Carolina, USA

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Reviewed: Sep. 3, 2008

So incredibly good! I will be making this many more times!

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sweetaddiction

Cooking Level: Expert

Living In: Shreveport, Louisiana, USA

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Reviewed: Aug. 24, 2008

Very addictive! I omitted the pecans and didn't roll the mixture into a ball (out of laziness), just served as a dip with chocolate and regular graham crackers. Some people will think this is too sweet but I can't get enough of it!

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ABCT77

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Aug. 19, 2008

This is very sweet. It got good comments at a party. However, I was not able to form a "ball". I served it as a dip. Even after chilling, it never got firm enough to hold its shape.

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YBRICK423

Cooking Level: Expert

Home Town: Bristol, Tennessee, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Aug. 17, 2008

This tastes just like cheesecake but without all the effort! I will definitely make this again. Lesson learned: put it in the freezer to make it set. I served it with vanilla wafers and chocolate graham crackers.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Jul. 16, 2008

fun party appetizer! I followed the recipe exactly except that I made it with 3T. brown sugar, a full cup of powdered sugar, and a 1/2t. of vanilla as other suggested. used reduced fat cream cheese. I mixed the ingredients the night before, refrigerated overnight then shaped and decorated the day of; it held its shape very well. served with chocolate and honey teddy grahams. try this! thanks for the recipe.

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Amanda K

Cooking Level: Intermediate

Home Town: Washington, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 15, 2008

I followed the recipe exactly as stated, but I placed it in the freezer to harden. It was quite good. I will definitely make again.

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Truffles

Cooking Level: Intermediate

Home Town: Harveys Lake, Pennsylvania, USA

Living In: Cherry Hill, New Jersey, USA

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Reviewed: Jul. 13, 2008

Great recipe. Everyone LOVED it at my family reunion this weekend.

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TONID

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 7, 2008

Delicious. I served this as a dip instead of shaping it into a ball.

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RIGATONI28

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Reviewed: Jun. 30, 2008

I tried this at a party and it was very addictive!

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Jamie

Cooking Level: Intermediate

Home Town: Chico, California, USA

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Reviewed: Jun. 29, 2008

This is AH-MAZING!!!! i personally think the recipe is perfect as is! At first I was dissuaded at the thought of mixing chocolate and cheese, but it's only cream cheese and it's sooo yummy!

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Cookin In Kentucky

Living In: Rineyville, Kentucky, USA

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Reviewed: Jun. 29, 2008

This recipe was good, but came out more like a dip not so much a cheese ball. I used graham cracker stix for everyone to scoop it with and that worked well.

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Jessica

Cooking Level: Intermediate

Home Town: Belle Chasse, Louisiana, USA

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Reviewed: Jun. 22, 2008

This was a HUGE hit at a baby shower! Based on other reviewer's suggestions, I increased the powdered sugar from 3/4 to 1 cup and decreased the butter from 1 stick to 3/4 stick. I actually quadrupled this recipe and it turned out great! I omitted the pecans because I was serving to a crowd and didn't know if all liked pecans. I let sit overnight wrapped in cling wrap and did not coat in anything when I served it. It didn't need to be coated in anything because all the chips inside made a very pretty presentation. I served on a platter with chocolate grahams surrounding it. Definitely will make this a regular "go to" recipe!

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Tracy

Cooking Level: Intermediate

Living In: Dickson, Tennessee, USA

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Reviewed: Jun. 14, 2008

This was DELICIOUS!! The only thing different I did was rolled it in choc. chips rather than nuts. It got rave reviews at the cook out I took it to.

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TRISZO

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Reviewed: May 25, 2008

My daughter made this to take to an 8th grade graduation party (point is...lots of teens!). I had a 1/2 jar of Nutella that had hardened, but not expired. After calling the company for assurance that the product was ok, I warmed it to soften it, and mixed it into this recipe. We skipped the nuts per another reviewer and rolled the finished, chilled ball in mini chocolate chips. My daughter says she got lots of recipe requests. She gives this a 4 without the hazelnut spread, and a 5 with it. She took a box of graham sticks as the "crackers". (Thanks to the photo submitter for that idea!) Definitely a keeper recipe!

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AKBMEIER

Cooking Level: Expert

Home Town: Beavercreek, Ohio, USA

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Reviewed: May 21, 2008

This was really good, regardless of shaping issues. I actually doubled the recipe and used the same amount of butter, but it was still quite soft. I made it the night before, and froze until just before serving. I think I will experiment with eliminating the butter completely, because I feel that it is simply unnecessary. Just makes the cheeseball greasy. And perhaps reduced fat cream cheese could be used if the butter were eliminated....regardless, it's delicious, you can't argue with chocolate and cheese! YUM.

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Little Lauren

Cooking Level: Professional

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Reviewed: May 11, 2008

This was ok but a bit to sweet for a dip. I think this would be wonderful as a frosting between a few layers of really dense chocolate cake. If I make it again I would use it as frosting.

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Lori

Cooking Level: Expert

Home Town: Northampton, Pennsylvania, USA

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Reviewed: May 9, 2008

Excellent! People can't keep their hands off this appetizer or dessert. Its really kind of addicting.

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Jocelyn

Cooking Level: Intermediate

Home Town: Hillsboro, Kansas, USA

Living In: Manhattan, Kansas, USA

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Reviewed: Apr. 27, 2008

This was delicious! Very rich, although some other reviewers said they thought it tasted like cream cheese frosting - mine was more cheesecake flavored. I lined a round bowl with plastic wrap and filled with the mixture - after sitting in the fridge overnight it was still soft like cream cheese, but held it's shape nicely. I omitted nuts and coated with crushed chocolate graham crackers, then decorated with Teddy Grahams as this was to be served at a baby shower. Served with graham cracker sticks, honey wheat pretzel rods and more Teddy Grahams - was also yummy with cinnamon sugar pita crisps, although those ended up getting served with Annies' Fruit Salsa. This recipe is a definite winner! Thank you!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Apr. 22, 2008

Have made this recipes several times and it is a big hit. I leave out the pecan nuts though because the kids don't like them. Be careful when you make this because once you start eating it, it is hard to stop ;)!!

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