Peanut Butter S’Mores Cheesecake Ball

• Condiments

  • 1/4 cup Peanut butter, creamy

• Baking & Spices

  • 1 1/2 cups Chocolate chips, gluten-free mini
  • 3/8 cup Powdered sugar

• Snacks

  • 1 1/4 cups Graham cracker crumbs, gluten free

• Dairy

  • 1/4 cup Butter
  • 8 oz Cream cheese, full-fat

• Desserts

  • 1 1/2 cups Marshmallows, gluten-free mini

Found on iowagirleats.com

Description

Ingredients

• 8oz full fat cream cheese, softened to room temperature
• 1/4 cup butter, softened to room temperature
• 1/4 cup creamy peanut butter
• 1-1/4 cups gluten-free graham cracker crumbs
• 1/4 cup + 2 Tablespoons powdered sugar
• 1-1/2 cups gluten-free mini marshmallows
• 1-1/2 cups gluten-free mini chocolate chips, divided
• Dippers: graham crackers, apple slices, animal crackers, strawberries

Directions

• Add cream cheese, butter, and peanut butter to the bowl of an electric mixer, or to a large bowl, then mix or use a hand mixer to beat until smooth and creamy, 30 seconds. Add powdered sugar then mix to combine. Add graham cracker crumbs then mix to combine, and then scrape down the bowl. Add mini marshmallows and 1 cup mini chocolate chips then mix to combine. Scoop batter onto a large sheet of plastic wrap then shape into a ball and place inside a bowl to help keep its shape. Refrigerate for 2 hours or up to overnight, or until cheesecake ball has hardened. Unwrap then place in a shallow dish with remaining 1/2 cup mini chocolate chips and press chocolate chips gently onto tops and sides of the cheesecake ball. Place onto a serving platter then serve with dippers.