Friday, January 4, 2013


Peanut Butter Truffles

   The combo of peanut butter and chocolate is oh, so divine. Top these rolled truffles with finely chopped peanuts, and you'll have a delicious sweet-and-savory match.

Peanut Butter Truffles

  • 2
    cups sugar
  • 1
    ounce can evaporated milk
  • 1/2
    cup butter
  • 2
    cups tiny marshmallows
  • 3/4
    cup creamy peanut butter
  • 1/2
    teaspoon vanilla
  • 12
    ounces dark or bittersweet chocolate, chopped
  • 2
    teaspoons shortening
  • Finely chopped peanuts (optional)
1.Butter the side of a medium heavy saucepan. In the saucepan, combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture is boiling. Reduce heat to medium; continue boiling at a moderate, steady rate for 12 minutes, stirring occasionally.
2.Remove saucepan from heat. Stir in marshmallows, peanut butter, and vanilla. Transfer mixture to a large bowl. Chill for 45 minutes to 1 hour or until mixture is thick and can be molded.
3.Line a large baking sheet with waxed paper or parchment paper. Shape mixture into 1-inch balls; place on the prepared baking sheet. Freeze for 15 minutes.
4.In a medium saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Dip balls, one at a time, into melted chocolate. Let excess chocolate drip off balls. Place on a wire rack set over waxed paper. If desired, sprinkle with peanuts. Let stand until chocolate is set.* Makes about 50 truffles.

Kitchen Tip:
  • If desired, when chocolate is set, drizzle with a little melted milk chocolate. Let stand until chocolate is set.
  • Layer truffles between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 weeks.

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