- 12 ounces cream cheese
- 2 cups sifted confectioners' sugar
- 1 cup peanut butter, crunchy or smooth
- 1 1/2 pounds Milk Chocolate Buttons
Combine the cream cheese, peanut butter, and sugar. This is easily done by softening the cream cheese and peanut butter in a double boiler and stirring in the sugar. Cover and refrigerate until set, 4 hours or overnight.
Form into tablespoon sized balls and freeze for ten minutes. Melt the chocolate slowly over hot (but not boiling) water to about 100° F, and dip the truffles in it, placing them on waxed paper to dry.
Because the chocolate is not tempered, they should be stored in the refrigerator in a tightly sealed container. Put them out just a few minutes before eating.