1 pkg. (8 oz.) Cream Cheese, softened
24 Nutter Butter Cookies, finely crushed (about 3 cups)
2 pkg. (6 squares each) Baker’s White Chocolate, melted
1/4 cup Creamy Peanut Butter
24 Mini Nutter Butter Peanut Butter Sandwich Cookies, cut crosswise in half

Mix cream cheese and cookie crumbs until well blended.

Shape into 48 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Mix chocolate and peanut butter until well blended. Dip balls in chocolate mixture; place in single layer in shallow waxed paper-lined pan. Top each ball with 1 mini cookie half.

Refrigerate 1 hour or until firm. Keep refrigerated.