CREAMY PEANUT BUTTER TRUFFLES RECIPES

Steps:

• In a heavy small saucepan, bring whipping cream just to boiling. Remove from heat. Add peanut butter, stirring until combined. Add chocolate pieces, stirring until melted and smooth. Transfer mixture to a 2-quart baking dish. Cover and chill about 1 hour or until firm.
• Line a baking sheet with parchment or waxed paper. Use a spoon or a small cookie scoop to shape truffle mixture into 1-inch balls. Place on prepared baking sheet. Cover and freeze 30 minutes or until firm.
• In a heavy small saucepan, melt candy coating over low heat, stirring constantly until smooth. Using a fork, quickly dip truffles, one at a time, into coating. Draw the fork across the rim of the saucepan to remove excess coating. Return truffles to baking sheet. Let stand 30 minutes or until coating is set.
• Store truffles tightly covered in the refrigerator for up to 2 weeks. Let stand at room temperature about 30 minutes before serving. Garnish each with edible flower petals or lavender buds, if you like. Makes about 45 pieces.

Steps:

• Line cookie sheet with sides with waxed paper. In medium microwavable bowl, microwave vanilla baking chips on High 30 to 60 seconds, stirring once, until melted. Stir in peanut butter, frosting and whipping cream until well blended.
• Spread sprinkles in small shallow dish. For each truffle, roll 1 rounded tablespoon peanut butter mixture into a ball. Roll in sprinkles to completely cover; place on cookie sheet. Refrigerate truffles 10 minutes before serving. Store covered in refrigerator.