2 (3 oz.) pkgs. cream cheese, softened
1 tbsp. milk
4 c. confectioners' sugar
1/3 c. unsweetened cocoa
1 tsp. vanilla extract
1 c. finely chopped nuts (optional)
1 (12 oz.) pkg. peanut butter chips
2 tbsp. shortening (not butter, butter, or oil)

In a large bowl, beat together cream cheese and milk until fluffy. Blend in next 3 ingredients. Stir in nuts, if desired. Cover; let chill several hours or until firm enough to handle. Shape cocoa mixture into 3/4 inch balls. Place on a waxed paper lined tray and refrigerate, uncovered, for 3 to 4 hours or until dry.

To make chocolate coating: In top of a double boiler over hot, not boiling, water, melt peanut butter chips and shortening, stirring constantly until mixture is smooth. Set aside; let cool slightly.

Dip chilled cocoa balls into peanut butter mixture. Carefully remove with a fork (to remove excess coating, slide fork across rim of pan and top a few times). Gently slide from fork onto waxed paper, swirling a "thread" of peanut butter mixture across the top for decoration (if coating becomes too thick, reheat over hot water). Refrigerate bon bons, uncovered, for 1 hour, then store in a cool, dry place.