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- 2oz. cream cheese, softened to room temperature
- 4oz. peanut butter {creamy or chunky}
- 20 wonton wrappers
- 1 egg
- 2 tablespoons water
- oil for deep frying
- ¼ cup fruit preserves {I used all-fruit raspberry preserves}
- 2 tablespoons water
View Full Recipe at Hungry Harps
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