Buckeyes - cooking recipe

Ingredients

1 (250 g) package cream cheese, softened
1 (300 ml) can eagle brand sweetened condensed milk (regular)
2 (350 g) packages peanut butter chips
1 cup peanuts, finely chopped
1 (175 g) package semi-sweet chocolate chips
2 tablespoons shortening

Preparation

Beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth.
Melt peanut butter chips; stir into cheese mixture. Add nuts.
Chill 2-3 hours. Shape into 1-inch balls.
In small saucepan over low heat, melt chocolate chips with shortening. With wooden pick, dip each peanut butter ball into chocolate mixture, not coating completely.
Place on parchment paper-lined baking sheets until firm.
Store covered at room temperature or in refrigerator.