Peanut Butter Stuffed Chocolate Footballs

• Condiments

  • 1 cup Peanut butter, creamy

• Baking & Spices

  • 1 Chocolate candiquik
  • 1/2 tbsp Meringue, powder
  • 1 1/4 cup Powdered sugar
  • 2 tbsp Vegetable shortening

• Snacks

  • 1 Townhouse pretzel crackers

• Dairy

  • 4 oz Cream cheese

• Other

  • 1 tbsp & 1 tsp water

Found on thefirstyearblog.com

Description

Ingredients

• 1 cup creamy peanut butter
• 1/4 cup powdered sugar
• 4 oz cream cheese, softened
• Townhouse Pretzel Crackers (oval shaped)
• Chocolate candiquik, 1/2 to 1 whole package, depending on how many you make
• 2-3 tbsp vegetable shortening
• 1 cup powdered sugar
• 1/2 tbsp meringue powder
• 1 tbsp & 1 tsp water

Directions

• In a mixing bowl, combine the peanut butter, powdered sugar, and cream cheese until smooth and evenly mixed. Using your fingers, take some of the peanut butter mixture and place it on a pretzel cracker, then stack another cracker on top to create a sandwich. Continue this process until you have made your desired amount of sandwiches. Place the sandwiches on a baking sheet and place them in the freeze for 15 minutes. While the sandwiches are hardening begin to melt the chocolate and vegetable shortening in a small saucepan over low (number 2-3) heat. It may take up to 10 minutes to completely melt the chocolate, stir occasionally as it melts. Set a cooling rack on the counter near where you will be dipping the sandwiches. I like to place a baking sheet underneath my cooling rack, so the drips of chocolate go onto that and not my counter, or place a piece of wax paper underneath the cooling rack. Spray the rack with non-stick cooking spray, this will prevent the melted chocolate from sticking to the rack, making the sandwiches easier to remove once cooled. Once the chocolate is melted, remove the sandwiches from the freezer. To dip, place 1 sandwich in the saucepan with melted chocolate. Use a spoon to spoon chocolate on top of the sandwich, if needed. To remove the sandwich, use a fork to lift it out of the chocolate. To remove excess chocolate from the sandwich while it’s on the fork, tap your wrist 2 times with your other hand, to get the excess chocolate to fall back into the chocolate bowl. Scrape the bottom of the fork on the edge of the saucepan to remove more chocolate, then move the sandwich to the cooling rack. Use a toothpick to help get the sandwich off the fork and onto the rack smoothly. Continue this process until all of the sandwiches are dipped. Allow them to harden at room temperature. While the sandwiches are hardening, mix the royal icing. Combine the powdered sugar, meringue powder, and water in a small mixing bowl and mix on low speed until the icing has a matte appearance, about 3-5 minutes. Transfer the icing to a squeeze bottle and begin to add the details on the footballs. I found it easiest to start by drawing the curved lines near the ends, then adding the straight line in the middle on all of the footballs, then go back and add the vertical stitch marks to all of the footballs. When all of the footballs are finished and set, store them in an air tight container.