Peanut Butter Truffles

 

Peanut Butter Truffles

I first made these in high school, and they’ve always been a favorite confection of mine. Easy, cute, and everyone loves them! They freeze particularly well, and I almost prefer them that way. Sorry if they look slightly scuffed in the photos, they were actually buried in the freezer. 🙂

Peanut Butter Truffles

9 oz chocolate (milk, semi-sweet, dark, or almond bark)
1 Cup plus 2 T peanut butter
5 T unsalted butter, softened
2 Cups powdered sugar
1 1/2 cups crispy rice cereal

Melt chocolate (in the microwave is fine).
Let cool slightly. Cream PB and butter together in a bowl. Gradually add in powdered sugar, mixing until smooth.
Stir in rice cereal. Press into heaping tablespoonfulls in your palm.
You can also use a small scooper, and make them any size you want.
Roll or press balls till smooth. If you want you can do through this step ahead of time and store in fridge or freezer to firm up more.

Next, dip in the melted chocolate. I like to use 2 fondue forks, piercing them with one, and using the other to push them off the other.
Place on waxed paper set on a cookie sheet or tray. Refrigerate till set. (Or freeze if you want them faster.)
You can also drizzle another kind of chocolate on top for contrast, or even white chocolate if you desire. Enjoy while they last!

Peanut Butter Truffles

Ingredients

  • 9 oz chocolate (milk, semi-sweet, dark, or almond bark)
  • 1 Cup plus 2 T peanut butter
  • 5 T unsalted butter, softened
  • 2 Cups powdered sugar
  • 1 1/2 cups crispy rice cereal

Instructions

  • Melt chocolate (in the microwave is fine).
  • Let cool slightly. Cream PB and butter together in a bowl. Gradually add in powdered sugar, mixing until smooth.
  • Stir in rice cereal. Press into heaping tablespoonfulls in your palm.
  • You can also use a small scooper, and make them any size you want.
  • Roll or press balls till smooth. If you want you can do through this step ahead of time and store in fridge or freezer to firm up more.
  • Next, dip in the melted chocolate. I like to use 2 fondue forks, piercing them with one, and using the other to push them off the other.
  • Place on waxed paper set on a cookie sheet or tray. Refrigerate till set. (Or freeze if you want them faster.)
  • You can also drizzle another kind of chocolate on top for contrast, or even white chocolate if you desire.
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    1. […] I used an chocolate making egg mold to make some golden eggs to go with the book.  Using my trusty Peanut Butter Truffles recipe, I adapted it to be softer for a filling and it worked perfect.  A little gold luster dust […]

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