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Peanut butter cheesecake bites


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Ingredients

60 piece(s)

Peanut butter cheesecake bites

  • 1 package Milk arrowroot biscuits
  • 80 grams Butter, chopped
  • 250 grams cream cheese, chopped
  • 3 cups icing sugar
  • 1 teaspoon vanilla extract
  • 70 grams Peanut Butter
  • 300 grams choc chips, melted
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Recipe's preparation

    Prep
  1. 1. Place biscuits into the Closed lid and blitz sp 7/20secs or until a fine crumb is achieved. Scrape and leave in the Closed lid.

    2. Add remaining ingredients and blend sp 5/ 30secs, using your spatula if neccessary to combine. Scrape and repeat if neccessary.

    3. If the mixture is too soft to roll into balls, tip into a bowl and put in the fridge until firm enough.

    Otherwise:

    4. Roll tspn size amounts into balss and put in the fridge to firm up.

    5. Once firm, either drizzle with the melted chocolate or dip the balls into the melted chocolate.

    6. Keep chilled until ready to serve.
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Tip

Oh my gosh...these are just divine...

I will be serving these as part of a dessert buffet at Christmas..if they don't get eaten before then.

It does make a lot, but the recipe is easily halved, and they keep for a couple of weeks in the fridge.

But here's a big tip...

In this December heat, they go soft quickly. So work quickly when choc dipping them and returning to the fridge. If you find it easier (and less messy), you can "half" dip them in the chocolate or drizzle it over the tops. You may need 100g or so less melted chocolate in that case.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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