1. RESERVE 1 Tbsp. chopped candy. Mix remaining candy with cream cheese and cookie crumbs until blended.
2. SHAPE into 48 (1-inch) balls. Freeze 10 min.
3. DIP cookie balls in melted chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with reserved candy.
4. REFRIGERATE 1 hour or until firm.