Mini Hazelnut-Chocolate Tarts

• 1-1/2 cups flour
• 1/2 cup butter
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese
• 2 cups thawed COOL WHIP Whipped Topping
• 3 oz. BAKER'S White Chocolate
• 1 oz. BAKER'S Semi-Sweet Chocolate
• 2 Tbsp. chocolate-hazelnut spread
• 24 hazelnuts, toasted

1. Heat oven to 400 degrees F.
2. Process flour, butter and cream cheese in food processor 30 sec.
3. or until mixture is well blended and starts to form ball.
4. Shape dough into 24 small balls; press onto bottoms and up sides of 24 mini muffin pan cups.
5. Bake 10 to 12 min.
6. or until lightly browned.
7. Run knife around sides of cups to loosen crusts; cool completely.
8. Meanwhile, microwave COOL WHIP, chocolates and chocolate-hazelnut spread in microwaveable bowl on HIGH 1 to 1-1/2 min.
9. or until chocolates are completely melted and mixture is well blended, stirring every 30 sec.
10. Spoon into pastry bag fitted with star tip.
11. Refrigerate 1 hour.
12. Remove crusts from pan; fill with chocolate mixture.
13. Top with nuts.

flour, butter, philadelphia cream cheese, s white chocolate, chocolate, chocolatehazelnut spread, hazelnuts

Taken from www.kraftrecipes.com/recipes/mini-hazelnut-chocolate-tarts-186224.aspx (may not work)