Bourbon Blinders

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   1. In a stand mixer fitted with a paddle attachment, beat the cream cheese and peanut butter until they are well combined. Add the graham crackers and mix until combined. Add the butter, sugar, salt, bourbon, and vanilla and mix on low speed until the sugar is incorporated, then increase the speed to medium and mix until the mixture is uniform.

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   2. Line a sheet pan with parchment paper. Using a tablespoon or a 1-tablespoon scoop, shape the dough into balls and place them on the sheet pan, leaving enough space that they are not touching. Make sure you use some pressure to make them as dense as possible to avoid fall-aparts later. Place the sheet pan in the freezer for about 15 minutes so the balls will firm up.

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   3. Melt the chocolate in a double boiler. Using a toothpick or thin skewer (the thinner, the better), spear a ball and dip it in the chocolate, rolling it around so it is well coated, and place it back on the parchment. My method was inserting the toothpick into the side of the ball, dunking it in the chocolate at about a 45 degree angle, and swirling it one rotation, all the way around. The more quickly you work, the less time the ball will have to fall apart in the molten chocolate.

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   4. Repeat with the remaining balls, then chill them in the refrigerator to set up, about 30 minutes.

No additional tips available.