Sweet bites of peanut butter cheesecake flavored truffles dipped in melted chocolate or honey graham crumbs.
8 oz Mascarpone Cheese
1/2 cup confectioner's sugar
3/4 cup creamy peanut butter
1/4 tsp salt
4 graham crackers crushed or graham cracker crumbs
1 cup semi sweet chocolate chips
Bring Mascarpone to room temperature. In a mixing bowl combine mascarpone, confectioner's sugar, salt and peanut butter on low speed until mixed thoroughly. On a cookie sheet lined with foil and sprinkled with confectioner's sugar- form golf ball sized balls from the peanut butter mixture. If they are sticking to your fingers dip your hand in a small amount of confectioner's sugar before forming. Chill in refrigerator for 1 hour.
In a microwave safe bowl add chocolate chips and microwave for 1 min. Take bowl out and stir. repeat and stir. Microwave additional minute until chocolate is thoroughly melted.
Dip half the truffles in the chocolate and place on clean foil lined tray, refrigerate until firm- 1 hour. To make dipping easier I pierce each truffle with a bamboo skewer and dip in the chocolate. You can also use a fork and pick up and turn the truffle in chocolate but don't pierce it.
Put graham crumbs in a pie plate or flat dish. Dip the other half of the truffles and roll in the crumbs. Refrigerate until firm.