CHOCOLATE DATE TRUFFLES RECIPES

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CHOCOLATE COVERED PEANUT BUTTER TRUFFLES RECIPE - PINOY ...



Chocolate Covered Peanut Butter Truffles Recipe - Pinoy ... image

This delicious no-bake treat Chocolate Covered Peanut Butter Truffles are creamy peanut butter balls that melt in your mouth with crunchy bits from rice Krispies.

Provided by Ed Joven

Categories     Dessert

Total Time 90 minutes

Prep Time 90 minutes

Yield 50

Number Of Ingredients 8

1 300g Peanut Butter Sandwich Cookies (10’s)
½ cup Rice Krispies
1 250g Peanut Butter, any brand
½ can Sweetened Condensed Milk
175 g Dark Compound Chocolate (melted)
3 tbsp. Sprinkles
50 pcs. Paper Liners (1oz.)
5 pcs. Pastry Container medium or 3 boxes (6x5x1)

Steps:

  • Cookie Dough:
  • Melted Dark Chocolate:
  • Coating & Decorating:

Nutrition Facts : ServingSize 14 g, Calories 65 kcal, CarbohydrateContent 6 g, ProteinContent 0.7 g, CholesterolContent 8 mg, SugarContent 9 g, SaturatedFatContent 2.6 g

FUDGY DATE BROWNIES - THE BAKER CHICK



Fudgy Date Brownies - The Baker Chick image

Fudgy Brownies sweetened only with dates!

Provided by Audra

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 16

Number Of Ingredients 12

1 1/2 cups pitted dates
1 cup hot water
3/4 cup unsalted butter* softened (1 1/2 sticks)
2 cold eggs
1 teaspoon vanilla extract
3/4 cup cocoa powder
1/2 cup plus 2 tablespoons all purpose flour
Sea salt for sprinkling
3 tablespoons cocoa powder
3 tablespoons honey or other natural syrup-type sweetener
1 tablespoon melted butter or coconut oil
1/4 tsp pure vanilla extract

Steps:

  • Grease or line an 8x8 baking pan. Preheat oven to 350F. In a food processor or blender, puree the dates and hot water until smooth. Measure out a cup of the paste (mine yielded exactly a cup,) and transfer to a large bowl with the butter. Cream the butter and date paste until smooth. Add the eggs, one at a time and vanilla extract, mixing until fluffy and smooth. Add the cocoa and flour, and mix on low until well combined. Spread batter into prepared pan, smoothing with the back of a spoon. Sprinkle a little sea salt on top. Bake for 18-23 minutes, or until edges are set. Allow pan to cool while you prepare the glaze. Whisk together the butter, honey and cocoa powder. Add vanilla and whisk until smooth. If the glaze seems a little runny- add a dash more of cocoa powder. If it seems too thick- you can add a splash of milk. Drizzle over the brownies and sprinkle with more sea salt. Brownies will last for up to a week in a sealed container in the fridge.

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