Ingredients:

  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup creamy peanut butter
  • 1 cup powdered sugar, sifted
  • 3 tbsp brown sugar, packed
  • 3/4 cup mini semi-sweet chocolate chips
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/4 cup white chocolate chips, melted (for laces)

Instructions:

  1. In a large mixing bowl, beat the 8 oz of softened cream cheese and 1/2 cup creamy peanut butter on medium high speed. Cook until the mixture is uniform, pale, and fluffy. Note: This usually takes about 2 to 3 minutes of active beating.
  2. Lower the mixer speed to its lowest setting. Gradually incorporate the 1 cup sifted powdered sugar and 3 tbsp packed brown sugar. Note: Adding it slowly prevents a sugar cloud from covering your kitchen.
  3. Add the 1/2 tsp vanilla extract and 1/4 tsp sea salt to the bowl.
  4. Increase the speed to medium high for 30 seconds until the mixture is stiff enough to hold its shape. Note: It should look like thick cookie dough at this stage.
  5. Using a silicone spatula, gently fold in 3/4 cup of the mini semi sweet chocolate chips until evenly distributed.
  6. Turn the mixture onto a large piece of plastic wrap. Wrap it tightly and press to mold into an oval football shape. Note: Aim for pointed ends and a rounded center for the best visual effect.
  7. Unwrap the football and transfer it to a serving platter.
  8. Press the remaining 1/4 cup of mini chocolate chips onto the exterior. Do this until you create a textured brown surface. Note: Ensure no white patches of the base are showing.
  9. Melt the 1/4 cup white chocolate chips in the microwave in 15 second bursts.
  10. Place the melted chocolate into a piping bag and pipe a long vertical line and short horizontal laces.