Peanut Butter Cream Cheese Eggs...whhhaaaaattt???

Crunchy chocolaty shell, smooth peanut-butter-cream-cheesy center... You're gonna love these!

Ingredients:

8 oz cream cheese
2 Cups smooth (or crunchy if you like) peanut butter
3 Tbsp earth balance (softened)
1⁄2 pound of powdered sugar
1⁄2 tsp salt
1 1⁄2 tsp vanilla extract
24 oz (2 bags) chocolate chips (I used whole foods bulk chocolate chips)

Mix all ingredients together (except the chocolate) with a mixer until smooth.  Scoop into little balls and place on a wax paper covered cookie sheet.  I think my mixture made about 55.  Place in the freezer for at least an hour.

When they're frozen, melt chocolate on medium - low.  Be so careful not to burn the chocolate - it sucks.  Dip the balls - eggs - haha oh my -whatever you'd like to call them in the melted chocolate and place on a wax paper covered cookie sheet or plate.  I used a fork to fish them out.  You should get a nice thick layer of chocolate.

When they're cooled, store in an airtight container in the refrigerator....if they even make it that far....

enjoy!!

p.s. isn't my easter plate so cute?!

Gluten Free!

Yummy treat alert

If you don't already know about Trader Joe's Cherry Chocolate Chip Soy Ice Cream, now you do and go get it!  It's a staple in this house.

I just discovered another treat that I LOVE.  Instant chocolate pudding from Trader Joe's - in the red box.   Hint: it's pretty thin if you use the full 2 cups of milk.  If you like it really thick start at 1 1⁄2 Cups and go from there.  And it does set in 5 minutes - but I'd give it 10 :)

It seems pretty easy to make on your own, but the boxed stuff is so cheap, it might not be worth it.