1. Mix peanut butter and butter in medium bowl until blended.

2. Reserve 1/4 cup cookie crumbs for later use. Add remaining crumbs to peanut butter mixture; mix well. Gradually add sugar, mixing well after each addition.

3. Roll peanut butter mixture into 40 (1-inch) balls. Freeze 30 min.

4. Cover baking sheet with parchment. Meanwhile, melt semi-sweet chocolate as directed on package.

5. Dip peanut butter balls, one at a time, into melted chocolate, turning to evenly coat each ball with chocolate; place on prepared baking sheet. Sprinkle with reserved cookie crumbs.

6. Refrigerate 10 min. or until chocolate coating is firm.

Tips How to Easily Dip the Cookie Balls Insert a toothpick into each cookie ball before using to coat the ball with the melted chocolate. To easily remove the toothpick from the chocolate-coated cookie ball, twist it with your fingers as you gently remove the toothpick from the ball. How to Easily Roll the Peanut Butter Mixture into Balls Moisten hands with small amount of water before using the shape the peanut butter mixture into balls as directed. Substitute Prepare using 8 oz. dark or bittersweet chocolate.

• 13 g Total Fat
• 5 g Saturated Fat
• 5 mg Cholesterol
• 105 mg Sodium
• 22 g Carbohydrate
• 2 g Dietary Fiber
• 16 g Total Sugars
• 16 g Added Sugars
• 3 g Protein