CHOCOLATE PEANUT BUTTER CHEESECAKE TRUFFLES
RECIPE TYPE
Desserts and Baked Goods
SERVES
Yield about 28
Prep Time: 20 min
Cook Time: 1 min
Chill Time: 1 hr 15 min
Ingredients
1 pkg (250g) Philadelphia Brick Cream Cheese, softened
1/2 cup graham cracker crumbs
1/4 cup icing sugar
1/4 cup Kraft Smooth Peanut Butter
3 tbsp Longo’s Dry Roasted Unsalted Chopped Peanuts, divided
1 pkg (225g) Baker’s Semi-Sweet Chocolate, broken into small pieces
Directions
With electric mixer, beat cream cheese in large bowl until creamy. Add graham cracker crumbs, sugar, peanut butter and 2 tbsp of the peanuts; mix until well combined.
Using a scant 1 tbsp at a time, scoop mixture into about 28 (1 inch) balls and place onto baking sheet lined with Longo’s Essentials Parchment Paper. Freeze for 15 minutes. (Keep in the freezer and remove in small batches for coating with chocolate.)
Place chocolate in microwaveable bowl. Microwave on Medium for 1 to 2 minutes or until almost melted. Stir well until smooth.
Dip frozen cream cheese balls, one at a time, into melted chocolate, turning to coat evenly. Place onto baking sheet lined with Longo’s Essentials Parchment Paper. Sprinkle with remaining nuts. Refrigerate for 1 hour or until firm.
A Dash of Advice
NUTRITIONAL INFORMATION
Per serving (1 truffle): 100 calories
Protein 2g | Fibre 1g |
Fat 8g | Sugar 6g |
Carbs 8g | Sodium 45mg |
