1 cup graham cracker crumbs
½ cup butter, melted
4 ounces cream cheese, room temperature
½ cup creamy peanut butter
1 ½ cups powdered sugar
6 ounces chocolate melting chocolate
2 ounces white melting chocolate
- Combine graham cracker crumbs and melted butter in a mixing bowl. Add cream cheese and peanut
butter. Mix well. Add powdered sugar ½ cup at a time, mixing well after each addition. Use a small cookie scoop to measure out peanut butter mixture. Roll into balls and place on a cookie sheet lined with parchment paper. Refrigerate balls for 30 minutes to an hour.
- Melt the chocolate according to package directions. Roll refrigerated truffles in the chocolate. Lift them out with a fork, tapping the fork against the side of the bowl to allow excess chocolate to drip back into bowl. Gently place the truffles back on to the parchment to allow to harden. Melt the white chocolate according to package directions. Put into the corner of a sandwich bag and snip a tiny piece out of the corner. Drizzle the white chocolate over the truffles.
- Allow to harden completely before storing in an air-tight container in the refrigerator.
Note: You can make these truffles seasonal by topping with candy sprinkles or colored sugar instead of
the white chocolate drizzle.