These were easy to make and tasted like Reese Peanut Butter Cups. Very rich and can only eat a few at a time but very hard to stop. Will make again. Would be fun to take to a gathering to share as a dessert.
Photo: Helene Dujardin; Styling: Missie Neville Crawford
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Total: 1 Hour, 13 Minutes
Amount per serving
- Calories: 141
- Fat: 8.3g
- Saturated fat: 3.5g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 1.2g
- Protein: 2.7g
- Carbohydrate: 14.7g
- Fiber: 1.1g
- Cholesterol: 6mg
- Iron: 0.6mg
- Sodium: 95mg
- Calcium: 6mg
- 2 cups powdered sugar
- 6 tablespoons unsalted butter, softened
- 2 ounces 1/3-less-fat cream cheese, softened
- 1/2 teaspoon kosher salt
- 1 1/2 cups reduced-fat creamy peanut butter
- 1/4 cup graham cracker crumbs
- 8 ounces dark chocolate (60-65% cacao), chopped
- 1. Place first 4 ingredients (through salt) in a medium bowl; beat with a mixer at medium speed until creamy. Add peanut butter and graham cracker crumbs; beat until blended.
- 2. Cover a baking sheet with parchment paper. Shape peanut butter mixture by tablespoonfuls into 38 balls. Place balls on baking sheet; refrigerate 1 hour.
- 3. Place chocolate in the top of a double boiler; place over simmering water, stirring until almost melted. Remove from heat; stir until smooth. Let cool slightly.
- 4. Place each ball on a fork, and dip ball in chocolate until partially coated; return to parchment paper to harden.
Also featured in: Cooking Light Lighten Up, America!, Oxmoor House, 2013
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