Hold it! I know when you first read that you thought, “Eeeew!” But I promise it is delicious. I made it for the Green Room at the Tennessee Christian Teen Convention and it was a big hit.

I will add this one caveat. Due to the peanut butter salmonila situation I would not use the Nestle Tollhouse Swirled Milk Chocolate and Peanut Butter Morsels called for in the recipe until the recall blows over. I’d add a link for more info about it, but it’s late and I’m tired. If you are concerned do a Google search for “contaminated peanut butter” and I’m sure you will get lots of info. The recall only involves institutional peanut butter such as pre-packaged and factory use, like Little Debbie Peanut Butter cracker sandwiches, stuff like that. This means your favorite brand of peanut butter you by in a jar off the shelf is safe. So therefore, you should so make this cheese ball!

1 8 oz package cream cheese, at room temp.
1 cup powdered sugar
3/4 cup creamy or chunky peanut butter (not all natural)
3 tbsp. brown sugar
1 1/2 cups chocolate chips
Graham cracker sticks or honey wheat pretzel braids

Beat cream cheese, powdered sugar, peanut butter, and brown sugar in a large mixer bowl until blended. Spoon onto a large piece of plastic wrap and bring up all four corners and twist tightly so that it makes a ball.

Freeze for 1 hour 30 minutes or until firm enough to keep its shape. Place chocolate chips in flat dish. Remove the plastic wrap from the ball and roll until completely covered.

Cover well and freeze for two more hours or until time to serve. (After two hours, of course.) Thaw at room temperature for 20 to 30 minutes and serve with graham cracker sticks and pretzel braids.

I hope you all enjoy this. It’s a great one to make with the kids, too!