1/3 c. finely chopped candy canes (about 6 small), divided 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 36 OREO Cookies, finely crushed 4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted
What to do:
1. RESERVE 1 Tbsp. chopped candy. Mix remaining candy with cream cheese and cookie crumbs until blended. 2. SHAPE into 48 (1-inch) balls. Freeze 10 min. 3. DIP cookie balls in melted chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with reserved candy. 4. REFRIGERATE 1 hour or until firm.