Peanut Butter Truffles

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  • Makes: 50 servings
  • Yields: about 50 truffles
  • Prep: 50 mins
  • Cook: 12 mins
  • Chill: 45 mins to 1 hr
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Peanut Butter Truffles
cups sugar
5 ounce can evaporated milk
cup butter
cups tiny marshmallows
cup creamy peanut butter
teaspoon vanilla
ounces dark or bittersweet chocolate, chopped
teaspoons shortening
Finely chopped peanuts (optional)
  1. 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.
  2. 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.
  3. 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.
  4. 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.
From the Test Kitchen
*Test Kitchen Tip:

If desired, when chocolate is set, drizzle with a little melted milk chocolate. Let stand until chocolate is set.

Layer truffles between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 weeks.

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