Chocolate-Covered Cream Mints

Name: Chocolate-Covered Cream Mints
Ingredients: 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

5 ingredients

10 steps

Ingredients

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

Directions

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.