Ingredients
Yield: 25 to 30
¼ cup full-fat cream cheese, room temperature
½ cup peanut butter
2 tbsp confectioners’ sugar
6oz all-butter shortbread biscuits, finely crumbled (I place mine in a bag and crush them with a rolling pin)
3.5oz white chocolate, melted (chop into chunks and melt in the microwave in 30 second bursts – stirring in between each burst)
Chocolate coating:
7oz semi-sweet chocolate, melted
1 heaped tbsp. peanut butter
1 oz white chocolate, melted
Preparation
