Peanut Butter Truffles
Makes about 36 truffles
|2||cups (11-1/2 ounces) milk chocolate chips|
|1/2||cup whipping cream|
|1/2||cup creamy peanut butter|
|3/4||cup finely chopped peanuts|
- Combine chocolate chips, whipping cream and butter in heavy, medium saucepan; melt over low heat, stirring occasionally. Add peanut butter; stir until blended. Pour into pie pan. Refrigerate about 1 hour or until mixture is fudgy but soft, stirring occasionally.
- Shape mixture by tablespoonfuls into 1-1/4-inch balls; place on waxed paper.
- 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.)
- Truffles can be refrigerated 2 to 3 days or frozen several weeks.
For a pretty contrast, roll some of the truffles in cocoa powder instead of chopped peanuts.
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