Peanut Butter Truffles

“From Easy Home Cooking Magazine.”
READY IN:
15mins
YIELD:
36 truffles
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine chocolate chips, whipping cream and butter in heavy, medium saucepan; melt over low heat, stirring occasionally.
  2. Add peanut butter; stir until blended. Pour into pie pan. Refrigerate about 1 hour or until mixture is fudgy but soft, stirring occasionally.
  3. Shape mixture by tablespoonfuls into 1-1/4-inch balls; place on waxed paper.
  4. Place peanuts in shallow bowl. Roll balls in peanuts; place in petit four or paper candy cups. (If peanuts won't stick because truffle has set, roll truffle between palms until outside is soft.).
  5. Truffles can be refrigerated 2 to 3 days or frozen several weeks.

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