2 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate, broken into small pieces
Directions
Beat cream cheese in large bowl with mixer until creamy. Add graham crumbs, sugar, and 3/4 tsp. pumpkin pie spice; mix well.
Scoop cream cheese mixture into 22 (1-inch) balls, using about 1 Tbsp. cream cheese mixture for each ball. Place on waxed paper-covered baking sheet. Freeze 10 min.
Melt chocolate as directed on package. Dip cream cheese balls, 1 at a time, into melted chocolate, turning until evenly coated with chocolate. Return to baking sheet, sprinkle with remaining pumpkin pie spice.
Refrigerate 1 hour or until firm.
Kitchen Tips:
Size Wise- These portion-controlled sweet treats can fit into a balanced eating plan when enjoyed on occasion.
Note -If necessary, re-roll each partially frozen cream cheese ball into round ball before dipping in the melted chocolate. Since the cream cheese balls will soften quickly at room temperature, remove them from the freezer in small batches before dipping in chocolate as directed.
How to Evenly Portion the Cream Cheese Mixture- Use a small cookie scoop to evenly portion the cream cheese mixture for each truffle.
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