Peanut Butter Truffles

Peanut Butter Truffles

Peanut Butter Truffles


Makes about 36 truffles


2 cups (11-1/2 ounces) milk chocolate chips
1/2 cup whipping cream
2 tablespoons butter
1/2 cup creamy peanut butter
3/4 cup finely chopped peanuts


  1. 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.
  2. Shape mixture by tablespoonfuls into 1-1/4-inch balls; place on waxed paper.
  3. 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.)
  4. 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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