1 (8 oz.) package cream cheese softened – for best results, use excellent cream cheese, such as Sierra Nevada’s organic, farmstead artisan cream cheese
1/2 cup powdered sugar
1/2 cup butter softened
2 tablespoon brown sugar
1/4 teaspoon vanilla
1/2 cup chopped walnuts or pecans toasted
3/4 cup mini chocolate chips
1/4 cup (optional seedless) raspberry preserves
In a bowl combine the cream cheese, butter and vanilla. Gradually add sugars. Mix until well blended. Stir in the chocolate chips by hand. Cover and chill the mixture for at least 2 hours, preferably overnight. At serving time, shape into a ball. Make a hollow on top of the ball. Spoon the raspberry preserves into hollow and around the sides of the ball. Serve with apple slices, biscotti, graham crackers or vanilla wafers.
Claire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.