Chocolate-Covered Cream Mints

• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 3-1/2 cups icing sugar
• 1 tsp. peppermint extract
• 1 pkg. (225 g) Baker's Semi-Sweet Chocolate
• 2 Tbsp. sprinkles

1. Beat cream cheese, sugar and extract with mixer until blended.
2. Roll into 30 balls, using about 1 Tbsp.
3. for each.
4. Place on parchment-covered baking sheet; flatten slightly.
5. Freeze 10 min.
6. or until firm.
7. Melt chocolate as directed on package.
8. Dip mints, 1 at a time, in chocolate, turning to evenly coat both sides of each mint; return to baking sheet.
9. Top with sprinkles.
10. Let stand 3 hours or until firm.

cream cheese, icing sugar, peppermint, chocolate, sprinkles

Taken from www.kraftrecipes.com/recipes/chocolate-covered-cream-mints-169536.aspx (may not work)