Chocolate-Peanut Butter Cheesecake Truffles

By didoc

Ingredients

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup graham cracker crumbs
• 1/4 cup powdered sugar
• 1/4 cup creamy peanut butter
• 3 Tbsp. chopped PLANTERS Dry Roasted Peanuts, divided
• 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into small pieces

Preparation

Step 1

Beat cream cheese in large bowl with mixer until creamy. Add graham crumbs, sugar, peanut butter and 2 Tbsp. nuts; mix well.

Scoop cream cheese mixture into 28 (1-inch) balls, using about 1 Tbsp. cream cheese mixture for each ball. Place on waxed paper-covered baking sheet. Freeze 10 min.

Melt chocolate as directed on package. Dip cream cheese balls, 1 at a time, into melted chocolate, turning until evenly coated with chocolate. Return to baking sheet; sprinkle with remaining nuts.

Refrigerate 1 hour or until firm.