Ingredients
2 1/2 pkg (20 squares) Baker’s Semi-Sweet Chocolate, divided
1 pkg (8oz) Philadelphia Cream Cheese, softened
Chopped Planters Cocktail Peanuts
Multi-colored sprinkles (optional)
Preparation
Melt 8 chocolate squares. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate until firm. Shape into 36 balls. Place on waxed paper-covered baking sheet. Melt remaining chocolate. Use fork to dip truffles and return to baking sheet with wax paper. Decorate with peanuts or sprinkles and refrigerate 1 hour.
