Let's Cook #26 - Peanut Butter Cheesecake Stuffed Strawberries

Credits

Ingredients
30 medium to large fresh strawberries, washed & dried
8 ounces chopped dark chocolate
Crushed peanuts, for garnish
1 package (8 oz.) cream cheese, softened
1 cup creamy peanut butter
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Decorative sprinkles, for garnish

Instructions
Cut the top (leaves) off of each strawberry. Use a small sharp knife (or melon baller) to carefully hull the center of the berries.
Place the crushed peanuts in a small bowl and set aside. Place the chocolate in a separate small bowl and melt in the microwave for 30 seconds. Continue melting in 10 second increments if necessary.
Slice off a bit of the tip of each strawberry so it can stand up; stand to dry on a paper towel. Dip the bottom of each strawberry into chocolate, then roll in the crushed peanuts. Place on a parchment lined pan and refrigerate while you make the filling.
Place the cream cheese in a large bowl and beat until smooth, about 2 minutes. Add peanut butter, vanilla, and powdered sugar and beat until combined and smooth, adding more powdered sugar and/or peanut butter to taste.
Spoon the mixture into a piping bag fitted with a 2D Wilton star tip (a zipper bag with a corner cut off will work in a pinch!) Fill each strawberry with the peanut butter cheesecake mixture, then sprinkle with festive sprinkles or more crushed peanuts. Place finished strawberries on a serving tray and refrigerate until ready to serve

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