|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||25%|
|Saturated Fat 8g||40%|
|Total Carbohydrate 48g||17%|
|Dietary Fiber 2g||7%|
|Total Sugars 43g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Cream cheese peanut butter balls are easy truffles made with cream cheese and peanut butter and covered in melted chocolate. Try adding chopped peanuts to the filling if you like a little crunch.
1 (8-ounce) package cream cheese, softened
4 to 4 1/2 cups confectioners' sugar
1 teaspoon pure vanilla extract
1 cup peanut butter, smooth or crunchy
1/4 teaspoon salt
12 ounces chocolate candy coating
24 peanut halves, for garnish, optional
Gather the ingredients.
Prepare a baking sheet by lining it with aluminum foil, set aside.
Combine the softened cream cheese, 4 cups confectioners' sugar, peanut butter, vanilla, and salt in the large bowl of an electric mixer.
Mix the candy on medium speed for several minutes until the mixture is well-combined and homogenous. If the dough appears to be too sticky, add the remaining 1/2 cup confectioners' sugar and mix until it is somewhat stiff but still pliable and not dry.
Using a teaspoon or a candy scoop, for the candy into small balls (about 1 inch in diameter or less) and place them on the prepared baking sheet. Place the candy in the freezer or refrigerator to chill until set, about 20 minutes in the freezer or 1 hour in the refrigerator.
Once you are ready to dip the balls, place the chocolate candy coating in a microwave-safe bowl and microwave it in 30-second intervals until the chocolate is melted and smooth.
Dip the peanut butter balls into the melted chocolate using dipping tools or 2 forks.
Return the dipped balls to the baking sheet, and while the chocolate is still wet, top each ball with a peanut half. Repeat with remaining candy.
Place the dipped candies in the refrigerator to set the chocolate. Store the balls in an airtight container in the refrigerator for up to a week.