- 1 package (8 ounces) cream cheese, softened
- 1 cup (6 ounces) semisweet chocolate chips, melted and cooled
- 1 cup crushed vanilla wafers (about 30)
- ¼ cup Stewart & Jasper Rhubarb Preserves
- 1 ¼ cups Stewart & Jasper Roasted Diced Almonds (finely chopped)
In a large bowl, beat cream cheese until smooth. Beat in the chocolate, wafer crumbs, and S&J Strawberry Rhubarb Preserves. Cover and refrigerate for at least an hour.
Shape into 1-in balls; roll in S&J almonds. Store in refrigerator.