peanut-butter-cheesecake-truffles

• 1 8oz of philly cream cheese
• 1 regular size jar of your favorite Peanut Butter
• 1 Bag of melting Chocolate/chocolate bark
• 1/2 Cup of Graham Cracker Crumbs
• 1/4 cup of powdered sugar
• Nuts (optional)

How to Make It

Take your cream cheese, powdered sugar and peanut butter in your mixer and whip together using your paddle attachment. (you can hand mix if you would prefer) until fully incorporated.

Once combined, use your hands to create little balls, about an inch/inch and a half each

Roll each ball in the Graham Cracker Crumbs, then press them into each ball with your fingers (you dont want loose crumbs) .

Place each of the balls onto a baking sheet lined with parchment paper.

Freeze for 1-2 hours (or until solid, if you can wait that long).

Place the melting chocolate or bark in a bowl and microwave for 90 seconds. Stir and, if needed, heat an additional 15 seconds until it’s smooth and creamy. watch it closely, keep stopping to stir , it burns easily if you use this way! I recommend using a double boiler, easier and you always get perfect melting chocolate.

Using a fork, dip the balls into the melted chocolate. Tap your fork on the side of your bowl to remove the excess.

Place back on your parchment lined sheet

Refrigerate until it’s time to serve.