Ingredients

• cream cheese - 227g or (8 oz)
• 1 stick of butter (soften) - 113g
• 2 lbs 10x sugar - 907g
• 1 tsp vanilla
• 1 cup peanut butter to taste

Chocolate Dip Ingredients

• 1 box of unsweetened Baker's chocolate - 226g  or (8 oz)
• 1/4 stick paraffin wax - 40g

Directions

1. Cream together cream cheese and butter with a mixer.
2. Slowly add 10x sugar to avoid a sugar cloud in the kitchen.
3. Mix in vanilla and peanut butter.
4. Chill the dough for about 10 minutes before making peanut butter mixture balls.  (You can use a mellon ball to create them.)
5. Place the peanut butter balls back into the freezer until chilled before dipping them in chocolate.
6. Add water to a double boiler and bring to boil.
7. Reduce heat but keep hot.
8. Add blocks of unsweetened Baker's dark chocolate Add paraffin wax.
9. Mix until smooth.

You are ready to dip.

1. Using a spoon, lower the chilled peanut butter ball into the dark chocolate.
2. Place on wax sheet on top of cookie sheets.
3. Place in freezer until chilled.
4. Then place in air tight container.
5. Keep in refrigerator.

Recipe by Sheila