|1½× 6 oz||Blocks Softened Cream Cheese|
|1½||Plus 1/4 Cup Confectioners Sugar|
|1 cup||Creamy Peanut Butter|
|6||Honey Graham Crackers Crushed or 1 Cup Graham Cracker Crumbs|
|1 cup||Semi-sweet Chocolate Chips|
|2 Tbsp||Heavy Cream|
In a mixing bowl, combine cream cheese, 1 1/2 cups confectioner's sugar, salt and peanut butter on low speed until mixed thoroughly. Chill bowl in refrigerator for 2 hours until firm. On a cookie sheet lined with foil and sprinkled with confectioner's sugar, form golf ball or smaller sized balls from the peanut butter mixture. If they are sticking to fingers, dip hand in a small amount of confectioners sugar before forming. Chill in refrigerator for 1 hour. In a microwave safe bowl, add chocolate chips and microwave for 1 minutes. Take bowl out and stir. Add heavy cream, heat 1 minute and stir. Microwave additional an minute and stir until chocolate is thoroughly melted. Dip half the truffles in the chocolate and place on a clean foil lined tray, then refrigerate until firm, about 1 hour. To make dipping easier, pierce each truffle with a bamboo skewer and dip in the chocolate. Or use a fork and pick up and turn the truffle in chocolate but don't pierce it. If they get too soft, refrigerate until firmer. Place graham crumbs in a pie plate or flat dish. Dip the other half of the truffles and roll in the crumbs. Refrigerate until firm.