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Ingredients
- 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
- 15 Christie Pantry Ginger Cookies, finely crushed (about 2 cups), divided
- 2 pkg. (225 g each) Baker's Semi-Sweet Chocolate
Method
- Reserve 2 Tbsp.
- cookie crumbs.
- Mix cream cheese and remaining cookie crumbs until well blended.
- Shape into 36 (1-inch) balls.
- Refrigerate 30 min.
- Melt oz.
- chocolate as directed on package.
- Dip balls in chocolate; place on parchment- or waxed paper-covered baking sheet.
- Sprinkle with remaining crumbs.
- Refrigerate 1 hour or until firm.
