A hearty stew in the French cuisine is created by simmering mushrooms with onions, wine, and carrots. Serve with mashed potatoes, polenta, or egg noodles.
| Prep Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 20 |
| Yield: | 20 servings |
Ingredients
- 1 (8 ounce) package cream cheese, softened
- 1 cup peanut butter
- ½ cup white sugar
- 1 (6 ounce) package white chocolate chips (such as Nestle®)
Instructions
- Line a baking sheet with waxed paper.
- Mix cream cheese, peanut butter, and sugar together in a bowl; form into 1-inch balls.
- Melt white chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
- Dip each ball into the melted white chocolate, using spoons to roll ball around until evenly coated. Arrange coated balls on the prepared baking sheet; refrigerate until set, about 30 minutes.
- Milk chocolate, semisweet chocolate, or
- dark chocolate may be substituted for the white chocolate chips.
Nutrition Facts
| Calories | 182 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 101 mg |
| Sugars | 11 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
So messy to make and they have to pretty much stay frozen the entire time to not instantly melt. Husband loved how sweet they were but I wasn’t a fan of how much effort was involved to try keeping them from becoming peanut buttery mush.
Would definitely freeze these before dipping. Used an entire 11 ounce bag of white chips and then had to thin with a bit of milk near the end. Hope they taste better than they look. Not sure they are worth the bother.
The recipe was fine but they got mushy quickly and ended up looking lumpy and lopsided after I coated them in chocolate. I will probably give it another try for Valentines Day and might freeze them for an hour before trying to coat in chocolate.
So awesome! If your chocolate is sticking add some cream or milk and mix until smooth 🙂
fantastic!
Simple and delicious! I did use a heart mold to make these for Valentine’s day, but if I were to roll these into balls and dip them, I would def either refrigerate or even freeze them until they are firm enough to dip b/c as is, the mixture is VERY soft, so I think they would be be hard to dip unless they were firmed up first. I did some with white chocolate and some with milk chocolate, and both are a hit! I would make these again, for sure! Thanks for sharing. 🙂