Toffee Cookie Balls

• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 16 toffee chip cookies (2 inch), finely crushed (about 2 cups)
• 1/4 cup chopped chocolate-covered toffee bar, divided
• 3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted

1. Mix cream cheese, cookie crumbs and 2 Tbsp chopped toffee bar until well blended.
2. Shape into 30 (1-inch) balls; place in single layer in shallow pan.
3. Freeze 10 min.
4. Dip in chocolate; place in single layer in shallow waxed paper-lined pan.
5. Lightly press remaining chopped toffee bar into tops of balls.
6. Refrigerate 1 hour or until firm.

philadelphia cream cheese, toffee chip cookies, chocolatecovered toffee, chocolate

Taken from www.kraftrecipes.com/recipes/toffee-cookie-balls-129512.aspx (may not work)