In a large mixing bowl, beat the cream cheese until fluffy. Beat in melted chocolate chips. Stir in wafer crumbs and preserves. Cover and refrigerate for 2 hours or until easy to handle.
Divide mixture in half. Return one portion to refrigerator. Shape remaining mixture into 1-inch balls. Refrigeratore. Repeat with remaining mixture. In a microwave-safe bowl, melt candy coating. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until set.
In a microwave-safe bowl, melt white chocolate; stir until smooth. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Drizzle white chocolate over candies. Store in the refrigerator.
Description:
"You'll have a hard time eating just one of these heavenly sweets. Inside the rich milk chocolate coating is a fudgy center with a hint of strawberry. Their white chocolate drizzle makes these bonbons even more special."
Yield:
"4 1/2 dozen"
Notes: NOTES : Prep: 1 1/2 hours plus chillingTaste of Home Mag. December/January 2005
Divide mixture in half. Return one portion to refrigerator. Shape remaining mixture into 1-inch balls. Refrigeratore. Repeat with remaining mixture. In a microwave-safe bowl, melt candy coating. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until set.
In a microwave-safe bowl, melt white chocolate; stir until smooth. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Drizzle white chocolate over candies. Store in the refrigerator.
Description:
"You'll have a hard time eating just one of these heavenly sweets. Inside the rich milk chocolate coating is a fudgy center with a hint of strawberry. Their white chocolate drizzle makes these bonbons even more special."
Yield:
"4 1/2 dozen"
Notes: NOTES : Prep: 1 1/2 hours plus chillingTaste of Home Mag. December/January 2005
