Chocolate Covered Peanut Butter Cheesecake Macaron Filling
- 1 stick unsalted butter (room temperature)
- 1 pack cream cheese (8 oz) (cold)
- 1 cup creamy peanut butter (I like Jif)
- 1 cup powdered sugar
- 1½ teaspoon pure vanilla extract (not imitation)
- a pinch of salt
- ½ cup semi sweet chocolate chips
- ½ cup milk chocolate chips
- 1 tablespoon vegetable oil
- Using the paddle attachment in a stand mixer, add the butter and cream cheese and whip together.
- Once combined, add peanut butter and beat until smooth.
- Add powdered sugar, vanilla, and a pinch of salt. Whip until fluffy.
- Pipe the filling into macaron shells. Any classic macaron shell works.
- Sandwich a macaron shell on top and refrigerate until the filling is set.
- Melt the semi sweet and milk chocolate chips together then add the vegetable oil. Stir until smooth.
- Dip the tops of the filled macarons into the chocolate. Refrigerate until the chocolate is hard.
They are good in the fridge for about a week, but can be frozen for a few months. For best results, bring to room temperature before eating.
Recipe by Michelle's Macarons at https://michellesmacarons.com/peanut-butter-cheesecake-macarons/
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