1. Mix cream cheese and cookie crumbs until blended; shape into 48 (1-inch) balls. Place on waxed paper-covered rimmed baking sheet. Refrigerate 20 min.

2. Melt 3-1/2 pkg. chocolate as directed on package. Dip balls, 1 at a time, in melted chocolate, turning to evenly coat each ball. Return to baking sheet. Refrigerate 15 min.

3. Melt remaining chocolate as directed on package; stir in any unused melted chocolate from dipping. Spoon into small resealable plastic bag. Seal bag after removing excess air. Cut small piece off one bottom corner of bag; use to drizzle chocolate over cookie balls to resemble mummies' wrappings as shown in photo. Immediately add mini chocolate chips to resemble eyes.

4. Refrigerate 1 hour or until firm. Keep refrigerated.

How to Easily Dip Cookie Balls: Keep the cookie balls refrigerated until ready to dip in the melted chocolate. Then, add 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 in prepared pan; let stand until firm.

Substitute: Prepare using 16 oz. vanilla candy wafers. Note: If chocolate becomes too thick, add up to 2 tsp. shortening to each 16 oz. of chocolate.

• 6 g Total Fat
• 3 g Saturated Fat
• 10 mg Cholesterol
• 65 mg Sodium
• 13 g Carbohydrates
• 10 g Sugars
• 1 g Protein