Peanut Butter Dipped Cocoa Bonbons - Gail Pearson Lithgow

2-3 oz. pkgs. cream cheese
1 T milk
4 cups powdered sugar
1/3 cup cocoa
1 tsp. vanilla
1 cup finely chopped nuts (optional)
1-12 oz. pkg. peanut butter chips
2 T vegetable shortening

Beat cream cheese and milk in small mixing bowl until fluffy. Blend in powdered sugar, cocoa and vanilla. Stir in nuts. Chill until firm enough to handle. Shape into ½ inch balls. Place on waxed paper lined tray. Chill uncovered for 3 to 4 hours. Centers should feel dry to the touch before coating. In double boiler, stir peanut butter chips and shortening until melted. Dip centers into mixture. Remove with fork. Slide from fork upside down onto waxed paper. Chill. Store in a cool place.