Peanut Butter-Pretzel Cheeseball

Prep: 15 minutes plus chilling • Serves: 12

1. In large bowl, with mixer on medium speed, beat cream cheese, sugar, peanut butter and vanilla extract until smooth; fold in 2 tablespoons each chocolate and peanut butter chips. Transfer cheese mixture to large piece of plastic wrap; shape into a ball, wrap with plastic wrap and refrigerate at least 4 hours or until ball holds shape. Makes about 2 cups.

2.In food processor, pulse 1-1/2 cups pretzels until large crumbs form. Transfer crumbs to wide shallow bowl; stir in remaining 2 tablespoons each chocolate and peanut butter chips. Makes about 1 cup.

3.Remove plastic wrap from cheeseball; press pretzel mixture into cheeseball to coat all sides. Rewrap with plastic wrap; refrigerate overnight or until firm.

4.Serve cheeseball with remaining 3 cups pretzels, and pears, graham crackers and/or vanilla wafer cookies, if desired.

Approximate nutritional values per serving (2-1/2 tablespoons cheeseball, 1/4 cup pretzels):
295 Calories, 16g Fat (7g Saturated), 19mg Cholesterol, 379mg Sodium,
34g Carbohydrates, 2g Fiber, 14g Sugars, 11g Added Sugars, 7g Protein

Chef Tip:
To help cheese mixture set into ball shape, place in small, dome-shape bowl with high sides after wrapping in plastic wrap.

Smart Swaps:
Use graham crackers or chopped nuts for the coating. Nut-free? Swap in sunflower seed butter. Roll into mini cheeseballs for easy grab-and-go bites.