(No Bake Chocolate Covered Peanut Butter Cheesecake Bites

• Vegetarian

• Condiments

  • 1/2 cup Peanut butter, creamy

• Baking & Spices

  • 1/2 cup Ghirardelli bittersweet chocolate chips
  • 2 tbsp Sugar

• Snacks

  • 1 cup Ghirardelli dark candy making & dipping wafers

• Dairy

  • 8 oz Cream cheese

Found on willcookforsmiles.com

Description

Ingredients

• 8 oz of cream cheese
• ½ cup of peanut butter (creamy)
• 2 tbs sugar
• ½ cup of Ghirardelli bittersweet chocolate chips
• 1 cup of Ghirardelli dark candy making & dipping wafers (melted)

Directions

• In a bowl on an electric mixer (you can use a hand-held mixer as well), combine the cream cheese, peanut butter and sugar. Mix on medium to medium-high for about 2 minutes, until the consistently is lighter in color and lighter in texture.
• Chop and fold in the chocolate chips.
• Transfer the mixture into a bowl, cover and refrigerate for about an hour or two.
• Cover a large cutting board with a sheet of parchment paper. Scoop the cheesecake dough with a standard cookie scoop onto the parchment paper (make sure to leave some space in between).
• Pop them in the freezer for about 15-20 minutes to harden.
• Melt the chocolate melts according to the package instructions.
• Using a toothpick (or a fork) dip the cheesecake bites into chocolate, covering them completely (you can smooth over the cheesecake bites with your hands before dipping). Lay them back on the parchment paper. Give the chocolate a few minutes to harden.
• Store in the refrigerator!