Recipe by Old widow
This is another TOH recipe. I have made it rolled in pecans as the recipe states and also rolled in mini chocolate chips. I like it better in the chocolate chips but then I will always choose chocolate. I serve this with graham crackers, but I think it would be good on really any type of cracker or plain not to sweet cookie. Cooking time includes chilling time.
Top Review by **Tinkerbell**
I've been making this delicious Taste of Home recipe for at least 10 years now. I'm always getting requests to bring it to gatherings, and it's a hit every time! I use my homemade vanilla recipe to give this recipe an even more unique flavor. The very first time I made this recipe I didn't think the graham crackers suggested would hold up for dipping. When I shopped for the ingredients I noticed the newest product on the cookie/cracker market happened to be the Honey Maid Graham Stix. They've since made them in cinnamon and chocolate flavors, which are also really yummy with the chocolate cheese ball. I usually set out a combination of the 3 flavors, or whichever ones are available. This was the first time I couldn't roll it in the pecans, because one of the children has a nut allergy. It got just as many raves as usual, but personally, I missed the pecans and felt it was too chocolatey. In the future, if I have to skip the pecans, I will try rolling the ball in crushed up graham crackers instead of the chips. Thanks for posting this recipe, Old Widow!
- 1 (8 ounce) package cream cheese, softened
- 1⁄2 cup butter, softened
- 1⁄4 teaspoon vanilla
- 2 tablespoons brown sugar
- 3⁄4 cup powdered sugar
- 3⁄4 cup mini chocolate chip
- 3⁄4 cup finely chopped pecans
Directions See How It's Made
- In a mixing bowl, combine cream cheese, butter and vanilla, beat until fluffy.
- Gradually add the sugars, beat until just combined.
- Stir in the chocolate chips.
- Cover and refrigerate for 2 hours.
- Form into ball and roll in pecans.
- Serve with graham crackers.