1
: Beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth.
2
: Melt peanut butter chips; stir into cheese mixture. Add nuts.
3
: Chill 2-3 hours. Shape into 1" (2.5 cm) balls.
4
: In small saucepan, over low heat, melt chocolate chips with shortening. With wooden pick, dip each peanut ball into chocolate mixture, not coating completely. Place on parchment paper-lined baking sheets until firm.
5
: Store covered, at room temperature or in refrigerator.