Chocolate Peanut Butter Cream Cheese Ball Recipes

CHOCOLATE PEANUT BUTTER CREAM CHEESE BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• To Make Crust: Combine 1 cup flour, 1/4 cup packed brown sugar, 1/2 cup butter or margarine and 3/4 cup melted chocolate chips in large bowl. Mix well. Press into bottom of ungreased 11 x 7 inch pan. Top with 2 cups peanut butter chips
• To Make Filling: Beat 1/2 cup white sugar, 1/2 cup brown sugar, 1/3 cup butter and 8 oz. cream cheese in large bowl until smooth. Add 1 cup unbleached flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 tablespoon vanilla and 1 tablespoon rum. Blend well. Spread over peanut butter chips.
• Bake until edges are light brown and set, 35-40 minutes. Let cool for 30 minutes.
• To Make Glaze: Melt 1/4 cup chocolate chips with1 tablespoon rum and 1 teaspoon water in small saucepan over low heat. Stir constantly until smooth. Drizzle over filling while warm. Refrigerate 1 hour and cut into bars. Store in refrigerator.

CHOCOLATE PEANUT BUTTER CHEESE BALL

Steps:

• In a bowl combine the Cream Cheese, Peanut Butter, Powdered Sugar, Cocoa Powder and Salt. Stir until smooth.
• Add the Vanilla and stir to incorporate.
• Place the mixture into the center of a piece of plastic wrap 1 ½ - 2 feet long. Bring up the corners and form the mixture into a ball. Give the ends a twist and place the ball in the freezer for 1 hour.
• Re-form the mixture into a ball if it flattened out and return to the freezer until firm, 4 hours - overnight.
• Before serving remove the ball from the freezer and let sit 10 minutes.
• Add the Chocolate and Peanut Butter Chips to a bowl and roll the ball to coat.
• Hold the ball in one hand over the bowl and fill in the bare spots with chips using the other hand pressing in with the palm of your hand.
• Serve with an assortment of your favorite cookies, crackers, pretzels or apple slices.

CHOCOLATE-CREAM CHEESE-PEANUT BUTTER BARS

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base and topping ingredients until soft dough forms. Shape 6 (1-inch) balls of dough. On ungreased cookie sheet, place balls 2 inches apart; flatten in crisscross pattern with fork.
• Press remaining dough in pan. Bake cookies and base 10 to 12 minutes or until edges are light golden brown. Cool 10 minutes. Reserve cookies for topping.
• In small microwavable bowl, microwave chocolate chips and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth. Spread evenly over bars. Refrigerate until firm, about 30 minutes.
• In medium bowl, beat cream cheese, peanut butter, powdered sugar and whipping cream with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until light and fluffy. Spread over chocolate layer.
• Crush reserved cookies; sprinkle over cream cheese layer. Press in lightly. Refrigerate until set, about 30 minutes. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

CHOCOLATE PEANUT BUTTER CHEESE BALL

Steps:

• To your stand mixer add the cream cheese, powdered sugar and peanut butter.
• On medium speed, beat until fully combined.
• Stir in 1 cup peanut butter chips.
• Add the mixture to a large piece of plastic wrap and refrigerate for 2 hours.
• Remove from the plastic wrap and roll in a mixture of the peanut butter chips and chocolate chips.
• Serve with cookies, crackers or pretzels.

PEANUT BUTTER CHEESE BALL

Steps:

• In a small bowl, beat cream cheese until fluffy. Add the peanut butter, confectioners' sugar and vanilla; beat until smooth. , Shape into a ball; roll in peanuts. Wrap in plastic. Refrigerate until serving. Serve with apples.

CHOCOLATE PEANUT BUTTER CREAM CHEESE BALL

Steps:

• Beat cream cheese and peanut butter in medium bowl with mixer until blended. Gradually add sugar, mixing well after each addition.
• Refrigerate 1 hour or until cream cheese mixture is firm enough to handle.
• Combine chips in pie plate. Shape cream cheese mixture into ball; roll in chips until evenly coated.

PEANUT BUTTER "CHEESE BALL"

Steps:

• 1. Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended
• 2. Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly forming into a ball shape.
• 3. Freeze for 1 hour 30 minutes or until firm enough to keep its shape. Place peanut butter and chocolate chips in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover, pressing morsels into the ball if necessary.
• 4. Place ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks, teddy grahams, or apple slices for dipping or spreading.

CREAM CHEESE PEANUT BUTTER BALLS RECIPE - (4/5)

Steps:

• 1. Prepare a baking sheet by lining it with aluminum foil, set aside. 2. Combine the softened cream cheese, 3 cups powdered sugar, peanut butter, vanilla, and salt in the large bowl of an electric mixer. 3. Mix the candy on medium speed for several minutes until the mixture is well-combined. If the dough appears to be too sticky, add the extra powdered sugar and mix until it is somewhat stiff but still pliable and not dry. 4. Using a teaspoon or a candy scoop, for the candy into small balls (about 1" 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. 5. Once you are ready to dip the balls, melt or temper the chocolate according to your preference. Make sure to melt the chocolate in short intervals in the microwave or over a double burner, so that it does not overheat. 6. Dip the peanut butter balls into the melted chocolate using dipping tools or two 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. 7. 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.