Chocolate and Peanut Butter Treats

• 1/2 8 ounce package of cream cheese, softened
• 1/4 cup butter, softened
• 1/2 (18 ounce) jar creamy peanut butter
• 1/2 teaspoon vanilla extract
• 1 lb package confectioner's sugar
• 2 1/2 cups semisweet chocolate chips
• 2 tablespoons and 2 teaspoons shortening
• Sprinkles, Easter candies or other decorative items
• Cookie Cutters in simple shaped like egg for Easter, heart for Valentines if you want holiday treats.
• Wooden Spoon to mix
• Large Mixing Bowl
• Waxed Paper or Parchment lined baking sheets
• Microwave safe bowl or heavy saucepan
• Spatula

Steps

• In a large mixing bowl, beat cream cheese, butter, peanut butter and vanilla until smooth. Beat in sugar. I found it easier to knead with hands to mix thoroughly.
• Form rounded tablespoonfuls into egg shapes.
• Place on waxed paper-lined baking sheets. Chill for 30 minutes or longer.
• In a microwave safe bowl or heavy saucepan, melt chocolate chips and shortening. Stir until smooth. Do not let chocolate over heat, it will scorch easily.
• Dip eggs until coated, or use spatula to spread chocolate and place on waxed paper.
• Decorate if desired with sprinkles, candies or drizzle chocolate over the top.
• Refrigerate until use.
• Makes about 32 eggs. We halved the recipe and made 16 eggs and hearts.

Tips and Suggestions

• This is an easy toddler recipe however it can get messy. We used thin plastic disposable gloves which were a little big but made it a little easier on the cleanup and our bumpkins bib (smocks). It is an easy consistency for children to help shape after it fully blended.
• We dipped it in white chocolate, semi sweet chocolate, and dark chocolate. White chocolate is a little thinner than brown chocolate.
• We tried dipping and found that for us the spatula was easier to spread the chocolate. We put chocolate around the sides and then the top.