RECIPE FOR PEANUT BUTTER TRUFFLES RECIPES

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PEANUT BUTTER TRUFFLES | BETTER HOMES & GARDENS



Peanut Butter Truffles | Better Homes & Gardens image

These chocolate-covered Peanut Butter Truffles are a perfect party dessert that no one will be able to resist!

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 2 hours 2 minutes

Prep Time 50 minutes

Cook Time 12 minutes

Yield about 50 truffles

Number Of Ingredients 9

2 cups sugar
1 5 ounce can evaporated milk
½ cup butter
2 cups tiny marshmallows
¾ cup creamy peanut butter
½ teaspoon vanilla
12 ounces dark or bittersweet chocolate, chopped
2 teaspoons shortening
Finely chopped peanuts (optional)

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 121 calories, CarbohydrateContent 15 g, CholesterolContent 6 mg, FatContent 6 g, ProteinContent 1 g, SaturatedFatContent 3 g, SodiumContent 36 mg, SugarContent 13 g

PEANUT BUTTER TRUFFLES RECIPE | REAL SIMPLE



Peanut Butter Truffles Recipe | Real Simple image

Provided by Kay Chun

Total Time 1 hours 10 minutes

Yield Makes 35-45 truffles

Number Of Ingredients 4

1 cup peanut butter, chunky or creamy
4 tablespoons unsalted butter, softened
12 ounces semisweet chocolate, cut into small pieces (or semisweet chocolate chips)
1 cup cocoa powder

Steps:

  • Make the filling: In a large bowl, place the peanut butter and butter and mix well.
  • Form the truffles:Pour the ganache into a 2-inch-deep baking pan, spread evenly, and place in the freezer for 30 minutes or until set (it should have the consistency of fudge). Using a melon baller or a small spoon, form rounds and place them on a baking sheet lined with parchment or wax paper. Let the truffles harden in the freezer for about 15 minutes. After removing from the freezer, roll truffles between your hands into marble-size spheres, squeezing slightly (try to do this quickly, otherwise they'll become too soft). You can now dust the truffles with cocoa and serve them as is, but they'll hold their shape better if you coat them with chocolate first.
  • Make the coating: Let the truffles rest in the freezer while you make the chocolate glaze. Place the remaining chocolate pieces in a large bowl over a saucepan of simmering water and stir occasionally, until the chocolate is completely melted. Remove from heat and let cool at room temperature, stirring occasionally, until the chocolate starts to set at the edge of the bowl. Drop the truffles into the melted chocolate and retrieve them with a fork, allowing any excess chocolate to drip off. Garnish immediately or leave the truffles plain and proceed to step 5.
  • Garnish: For a cocoa garnish, set the freshly coated truffles on a plate and sift the garnish over them. Turn the truffles and sift again to cover completely.
  • Storage: Place the truffles on the lined baking sheet and allow them to set in the refrigerator for 5 minutes. Truffles will keep for about 2 weeks, chilled or at room temperature, when stored in a tightly sealed container.

Nutrition Facts : Calories 93 calories, CarbohydrateContent 8 g, CholesterolContent 3 mg, FatContent 7 g, FiberContent 2 g, ProteinContent 2 mg, SaturatedFatContent 3 g, SodiumContent 31 mg

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