Peanut Butter Cheese Ball Pretzel Dip Food

PEANUT BUTTER DIP

Steps:

• In a small bowl, combine the yogurt, peanut butter and cinnamon. Stir in chocolate chips. Serve with apples and pretzels.

PEANUT BUTTER CHEESE BALL PRETZEL DIP

Steps:

• Combine peanut butter, cream cheese, and butter in a bowl; beat together with an electric mixer until creamy. Beat in vanilla extract. Mix in confectioners' sugar, 1/2 cup at a time, until incorporated. Fold in chocolate chips.
• Pour chocolate sprinkles onto a plate. Shape peanut butter mixture into a ball and roll in chocolate sprinkles until completely coated. Transfer to a serving dish.
• Arrange pretzel crackers on the dish around the ball. Chill until firm, at least 1 hour.

PEANUT BUTTER CHEESECAKE PRETZEL DIP

Steps:

• Beat 8 ounces softened cream cheese with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in 1/2 cup each sour cream and confectioners' sugar until incorporated. Beat in 1/2 cup creamy peanut butter and 1/2 teaspoon vanilla. Serve with pretzel rods.

FOOTBALL CHOCOLATE PEANUT BUTTER DIP

Steps:

• Using a handheld mixer and a large bowl or a stand mixer fitted with the whisk attachment, combine the cream cheese and peanut butter on medium speed until fully combined and fluffy, 2 to 3 minutes. Lower the mixer speed and add the confectioners' sugar and vanilla. Continue to mix until fully combined, another 2 to 3 minutes. Fold in 3 tablespoons of the mini chocolate chips. Cover the mixture and refrigerate until firm, at least 30 minutes and up to overnight.
• Transfer the mixture to the center of a serving plate, cover loosely with plastic wrap and press down gently to adhere it to the plate. Using your hands, mold the dip into the shape of a football. If the dip gets too soft, put back in the fridge to chill for 10 minutes.
• To decorate, mix together the chocolate sprinkles and remaining mini chocolate chips; set aside. Use the white chocolate chips to create the stitching of the football, gently pressing so the chips adhere to the dip. Use the chocolate chip and sprinkle mixture to cover the rest of the dip, pressing gently to adhere and tilting the plate to fully cover the sides and ends of the football.
• Serve with an assortment of dippers, such as waffle cone chips, pretzels, vanilla wafer cookies and strawberries.

PEANUT BUTTER CHEESE BALL

Steps:

• In a small bowl, beat cream cheese until fluffy. Add the peanut butter, confectioners' sugar and vanilla; beat until smooth. , Shape into a ball; roll in peanuts. Wrap in plastic. Refrigerate until serving. Serve with apples.

CHOCOLATE PEANUT BUTTER CHEESE BALL

Steps:

• To your stand mixer add the cream cheese, powdered sugar and peanut butter.
• On medium speed, beat until fully combined.
• Stir in 1 cup peanut butter chips.
• Add the mixture to a large piece of plastic wrap and refrigerate for 2 hours.
• Remove from the plastic wrap and roll in a mixture of the peanut butter chips and chocolate chips.
• Serve with cookies, crackers or pretzels.

CHOCOLATE PRETZEL PEANUT BUTTER BALLS

Steps:

• Line a large baking sheet with parchment paper and set aside.
• In a large bowl, beat cream cheese until nice and fluffy.
• Add peanut butter and beat until combined.
• Add vanilla extract and continue beating just until incorporated.
• Stir in powdered sugar, crushed pretzels and mini chocolate chips. (You can use your hands here to really work it all together. It's actually much faster. Likewise, you could put it all in stand mixer and mix it that way as well.)
• Shape into 1-inch balls and place on prepared baking sheet. (You will need to give them a good squeeze in your hand before rolling into balls.)
• Refrigerate for one hour or freeze for 15 minutes.
• Combine chocolate chips with candy coating and melt according to package directions. (30 second intervals on high, stirring in between, usually does the trick.)
• Dip balls into melted chocolate, and place back on parchment-lined baking sheet.
• Sprinkle with chocolate sprinkles, crushed peanuts, or crushed pretzels if desired.