4 ounce(s) of Philadelphia Cream Cheese, softened
1/2 cup(s) of butter, room temp
1 cup(s) of powdered sugar
1 tbsp. of vanilla powder
1/2 tsp. of vanilla extract
3/4 cup(s) of Creamy Peanut Butter
2 cup(s) of Graham Cracker Crumbs, divided
6 ounce(s) of semi-sweet chocolate chips
In a mixer blend cream cheese until smooth
Add ½ cup softened butter and continue mixing
Turn speed up a notch and slowly add 1 cup powdered sugar
Add 1 Tbsp powdered vanilla and ½ tsp vanilla extract
Once combined, scrape the bowl. Turn mixer on Med-High speed and add ¾ cup creamy peanut butter, mix until incorporated.
While preparing peanut butter balls, bring a saucepan with about 1 to 1-1/2 cups of water to a boil, this will be used for the double boiler to melt the chocolate.
Pinch off walnut size pieces of dough and roll in palms of your hand (like meatballs) and place on a tray/dish until all the dough is used.
Place a bowl over the sauce pan and turn heat down to simmer. Place 6 oz semi-sweet chocolate in bowl as well as the chopped paraffin wax, stir until melted and smooth.
Place peanut butter balls in chocolate to coat. (keeping the bowl on simmer)
Remove from chocolate and place them on a cookie sheet lined with wax paper.