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Categories:Viewed: 27 - Published at: 7 years ago
Ingredients
- 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
- 3-1/2 cups icing sugar
- 1 tsp. peppermint extract
- 1 pkg. (225 g) Baker's Semi-Sweet Chocolate
- 2 Tbsp. sprinkles
Method
- Beat cream cheese, sugar and extract with mixer until blended.
- Roll into 30 balls, using about 1 Tbsp.
- for each.
- Place on parchment-covered baking sheet; flatten slightly.
- Freeze 10 min.
- or until firm.
- Melt chocolate as directed on package.
- Dip mints, 1 at a time, in chocolate, turning to evenly coat both sides of each mint; return to baking sheet.
- Top with sprinkles.
- Let stand 3 hours or until firm.
