1 pkg. (8 oz.) cream cheese (softened)
1 cup milk chocolate chips (melted and cooled)
3/4 cup crushed vanilla wafers (about 40 wafers)
1/4 cup strawberry preserves
15 ounce milk chocolate candy coating, (chopped)
2 squares (1 ounce each) white baking chocolate
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 one inch balls. Refrigerate. Repeat with remaining mixture. In a microwave safe bowl, melt candy coating. Dip balls in coating, place on waxed paper lined baking sheet. Refrigerate until set. In a microwave safe bowl, melt white chocolate; stir until smooth. Transfer to a heavy-duty reseal able plastic bag; cut a small hole in a corner of bag. Drizzle white chocolate over candies. Store candy in the refrigerator. Yield: about 4 and 1/2 dozen.