INGREDIENTS:
2 1/2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
Suggested coatings: chopped PLANTERS COCKTAIL Peanuts, multi-colored sprinkles
DIRECTIONS:
1 - 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.
2 - Shape chocolate mixture into 36 balls, using about 2 tsp. for each ball. Place in single layer on prepared baking sheet.
3 - 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.
BAKER'S Easy Chocolate Truffles
INGREDIENTS:
1 (8 ounce) package PHILADELPHIA
Cream Cheese
3 cups powdered sugar
12 (1 ounce) squares BAKER'S Semi-
Sweet Baking Chocolate, melted 1 1/2 teaspoons vanilla
Suggested coatings, such as ground
PLANTERS Walnuts, unsweetened cocoa,
powdered sugar and/or BAKER'S ANGEL
FLAKE Coconut
DIRECTIONS:
1. Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually add sugar, mixing until well blended.
2. Add melted chocolate and vanilla; mix well. Refrigerate 1 hour or until chilled.
3. Shape into 1-inch balls. Roll in walnuts, cocoa, powdered sugar or coconut. Store in refrigerator.
Chocolate Peanut butter truffles
INGREDIENTS:
1 (8 ounce) package BAKER'S Semi-Sweet Baking Chocolate
1/2 cup peanut butter
1 (8 ounce) tub COOL WHIP or COOL WHIP Extra Creamy Whipped Topping, thawed
1/4 cup powdered sugar
DIRECTIONS:
1. Microwave chocolate in large microwaveable bowl on HIGH 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.
2. Stir in peanut butter until well blended. Cool to room temperature. Gently stir in whipped topping. Refrigerate 1 hour.
3. Scoop peanut butter mixture with melon baller or teaspoon, then shape into 1-inch balls. Roll in sugar. Store in tightly covered container in refrigerator.
