SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Peanut Butter Truffles

Makes: 50 servings Yield: about 50 truffles
Prep 50 mins Cook 12 mins Chill 45 mins to 1 hr Freeze 15 mins
Peanut Butter Truffles
Ingredients
  • 2  cups  sugar
  • 1 5  ounce can  evaporated milk
  • 1/2  cup  butter
  • 2  cups  tiny marshmallows
  • 3/4  cup  creamy peanut butter
  • 1/2  teaspoon  vanilla
  • 12  ounces  dark or bittersweet chocolate, chopped
  • 2  teaspoons  shortening
  •  Finely chopped peanuts (optional)
Directions

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.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe