Chocolate-Covered Cream Mints

By lorik

Ingredients

• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 3-1/2 cups powdered sugar
• 1 tsp. peppermint extract
• 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate
• 2 Tbsp. sprinkles

Preparation

Step 1

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.