Peppermint Cookie Balls

1. Set aside 1 tbsp chopped candy canes for garnish. Mix remaining chopped candy canes with softened Philadelphia® cream cheese and cookie crumbs until blended.
2. Divide and shape mixture into 48 (1-inch) balls. Arrange on a large baking sheet and freeze for 10 minutes.
3. Meanwhile, microwave Baker's™ chocolate in a microwaveable bowl on high for 2 1/2 minutes or until chocolate is completely melted, stirring every 30 seconds.
4. Add cookie balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls on a parchment-lined baking sheet; sprinkle with reserved candy canes.
5. Refrigerate for 1 hour or until firm. 

Tips:

• Store in a tightly covered container in refrigerator.
• These balls can be made with any Baker's™ white, milk, or semi-sweet chocolate.