size jar of your favorite Peanut Butter
of melting Chocolate/chocolate bark
of Graham Cracker Crumbs
of powdered sugar
(optional)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.
combined, use your hands to create little balls, about an inch/inch and a half each
each ball in the Graham Cracker Crumbs, then press them into each ball with your fingers (you dont want loose crumbs) .
each of the balls onto a baking sheet lined with parchment paper.
for 1-2 hours (or until solid, if you can wait that long).
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.
a fork, dip the balls into the melted chocolate. Tap your fork on the side of your bowl to remove the excess.
Since I love her so much I decided to make her a scrumptious PeanutButterCheesecake. Then I added my cream cheese/peanutbutter filling and topped it with pieces of my peanutbutter concoction I used in these brownies
I couldn’t resist trying out a few of the recipes straight away, so over the weekend my little helpers and I made the Savoury Scone Ring (which was the perfect Easter Sunday afternoon tea following a morning of overindulging in chocolate) and this Chocolate PeanutButterCheesecake