I love cream cheese, and I love mint, so I really liked these soft candies! They were very quick and easy, although the do have to chill overnight.

Makes: about 60 mints

1 (3 oz) package cream cheese, softened (I used those little mini packages)
1/4 c. all-vegetable shortening
1/2 t. peppermint oil (2 t. peppermint extract can be substituted)
4 c. powdered sugar (you may need slightly more if using peppermint extract instead of oil)

1. Line a baking sheet with parchment paper. In a medium bowl, beat cream cheese, shortening, and peppermint oil with a mixer until smooth. Gradually add powdered sugar, beating until well combined. (Dough will be soft and elastic.)
2. Roll dough into small balls, and place each ball on prepared baking sheet. Press fork into each ball to flatten. Cover baking sheet with plastic wrap, and chill mints overnight.

This is one of the candies I made for Christmas gifts for a few of my friends. I think the thing I struggled with the most was dipping them in the chocolate… it was really thick, and I think I may have made the peanut butter balls too big, because they were hard to handle with a toothpick!

Makes: 4 dozen

2 c. graham cracker crumbs
2 c. peanut butter
2 c. powdered sugar
1/4 c. butter, melted
2 (12 oz) packages semi-sweet chocolate chips

In a bowl, mix together the graham crackers, peanut butter, powdered sugar, and butter. Make into small balls. In a saucepan, melt the chocolate chips over low heat. Using a toothpick, dip the balls in the melted chocolate and place on a waxed paper-lined tray. Refrigerate until hard.