Ingredients
½ oz BAKER’S Semi-Sweet Baking Chocolate, divided
8 oz PHILADELPHIA Cream Cheese, softened
PLANTERS COCKTAIL Peanuts, or multi-colored sprinkles, chopped
Preparation
Melt 8 of the chocolate squares as directed on package; set aside.
Beat cream cheese in medium bowl with electric mixer on medium speed until creamy.
Add melted chocolate; mix well. Cover. Refrigerate 1 hour or until firm.
Meanwhile, cover baking sheet with waxed paper.
Shape chocolate mixture into 36 balls, using about 2 teaspoons for each ball.
Place in single layer on prepared baking sheet.
Melt remaining 12 chocolate squares as directed on package.
Dip chocolate balls, one at a time, in melted chocolate.
Return to baking sheet.
Sprinkle with suggested coatings.
Refrigerate until chocolate is firm.
Store in tightly covered container in refrigerator.
