Peanut Butter Cocoa Drops

Recipe By:
Celine
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  • Total Time 30 min Ico-add
  • Yield 1 Batch
  • Level Easy

These no-cook peanut butter and cocoa drops are a great kitchen project for young people. They're also a delicious frozen treat on a hot summer day.
 

Ingredients

  • For the peanut butter cream:
  • 1/2 cup crunchy peanut butter (natural), room temperature
  • 1 package (8 ounces) creamed cheese, room temperature
  • 1 tablespoon heavy cream
  • 2 tablespoons vanilla
  • 1/4 teaspoon salt
  • For dredging:
  • 1/2 cup cocoa powder
  • 1/4 cup chopped nuts
  • Sugar (or substitute) to taste
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Directions

  1. 1. With an electric mixer on medium speed mix the peanut butter and the cream cheese. Add the heavy cream, vanilla and salt; mix well and place in the refrigerator for half an hour.
  2. 2. While it is chilling, mix the cocoa powder, chopped nuts and sugar in a bowl and reserve.
  3. 3. Take the blended peanut butter cream out of the refrigerator and form little balls about the size of a chocolate covered cherry.
  4. 4. Roll the drops in the dredging mixture and place on a cookie sheet. Put in the freezer.