1 (8 oz.) pkg. cream cheese
1/2 lb. butter
2 1/2 lbs. powdered sugar
2 tsp. vanilla
1 3/4 c. peanut butter
1 lb. milk or dark chocolate

Soften cream cheese at room temperature. Use electric mixer to blend cream cheese, butter, powdered sugar and vanilla. Divide in half. To half the mixture add the peanut butter. Shape into balls, refrigerate until set. Then coat. Melt chocolate in a double boiler. Dip balls in a few at a time. Put on lightly greased cookie sheets to harden in refrigerator. Can be frozen. Yields 60 pieces.