1 box Dark Chocolate Cake Mix
1 cup Peanut Butter
1 can Fudge Frosting
2 ounces Cream Cheese
2 package Chocolate Chips
2 package Peanut Butter Chips
2-4 Tablespoons Canola Oil or butter
Prepare cake according to package directions for a 9×13 inch pan. Cool completely (may take 2-3 hours - or pop in the fridge). Crumble cooled cake into a large bowl, making a pile of fine crumbs. Mix in frosting. Set aside in refrigerator. I did use a full canister of frosting but I think you could get away with half or 3/4 of the container to make the outside mixture a little less moist or save on calories (hahaha).
Combine peanut butter and cream cheese and stir until uniform in color. I popped this in the freezer to thicken it up. Once the mixture is a bit thicker (maybe 15 minutes), form peanut butter mixture into small (1/2 inch) balls, place on a cookie sheet and freeze until firm, about 30 minutes. Remove from freezer and form 1 1/2 to 2 tablespoons of cake mixture around each peanut butter ball. I suggest rolling them between your hands if you'd like a nice, uniform shape. Place cake balls in freezer and freeze until firm, about 30 minutes.
Melt chocolate chips in one bowl and peanut butter chips in another. Stir 1-2 tablespoons of canola oil or butter into each. Coat cake balls in either chocolate or peanut butter chips, let set on waxed paper. Any remaining melted chocolate or peanut butter chips can be drizzled over the cake balls. Store tightly covered in the refrigerator until ready to serve.