Ingredients

• 8 oz of cream cheese
• 1/2 cup of nut butter (creamy)
• 2 tbs sugar
• 1/2 cup of Ghirardelli bittersweet chocolate chips
• 1 cup of Ghirardelli dark candy making & dipping wafers (melted)

heartweed: without ordering online I do not have a local resource for Ghiradelli candy making wafer so I am going to use just melted ghiradelli chocolate 60% chips in my mini crockpot. It seems to work very well for melting and not burning the chips. 

Instructions

1. In a bowl on an electric mixer (you can use a hand-held mixer as well), combine the cream cheese, peanut butter and sugar. Mix on medium to medium-high for about 2 minutes, until the consistently is lighter in color and lighter in texture.
2. Chop and fold in the chocolate chips.
3. Transfer the mixture into a bowl, cover and refrigerate for about an hour or two.
4. Cover a large cutting board with a sheet of parchment paper. Scoop the cheesecake dough with a standard cookie scoop onto the parchment paper (make sure to leave some space in between).
5. Pop them in the freezer for about 15-20 minutes to harden.
6. Melt the chocolate melts according to the package instructions.
7. Using a toothpick (or a fork) dip the cheesecake bites into chocolate, covering them completely (you can smooth over the cheesecake bites with your hands before dipping). Lay them back on the parchment paper. Give the chocolate a few minutes to harden.
8. Store in the refrigerator!