Toffee Cookie Balls

• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1 pkg. (350 g) Chips Ahoy! Cookies, finely crushed, divided
• 1/4 cup chopped chocolate-covered toffee bar, divided
• 2 pkg. (225 g each) Baker's Semi-Sweet Chocolate

1. Mix cream cheese, cookie crumbs and 2 Tbsp.
2. toffee until well blended.
3. Shape into 42 (1-inch) balls.
4. Refrigerate 30 min.
5. Melt chocolate as directed on package.
6. Dip balls in chocolate; place on parchment- or waxed paper-covered baking sheet.
7. Lightly press remaining toffee into tops of balls.
8. Refrigerate 1 hour or until firm.

cream cheese, cookies, chocolatecovered toffee, chocolate

Taken from www.kraftrecipes.com/recipes/toffee-cookie-balls-129813.aspx (may not work)