Peanut Butter Cheesecake Truffles

Standard

Peanut Butter Cheesecake Truffles

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Need:
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)

Do:
Take your cream cheese, powdered sugar & peanut butter in your mixer & 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 & 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 & microwave for 90 seconds. Stir &, if needed, heat an additional 15 seconds until it’s smooth & creamy. Watch it closely, keep stopping to stir (it burns easily if you use this way).

I recommend using a double boiler, easier & 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 ready to serve.

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