Peanut Butter Truffles

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5.0 by 5 people

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  • Makes: about 50 truffles
  • Prep: 50 mins
  • Cook: 12 mins
  • Chill: 45 mins

Peanut Butter Truffles

Reviews (0)

5.0 by 5 people

Rate This!

Directions

  1. Butter the sides 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 to 60 minutes 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 chocolate mixture. Let excess chocolate mixture drip off balls. Place on a wire rack set over waxed paper. If desired, sprinkle with peanuts. Let stand until chocolate is set.*

From the Test Kitchen

*Tip:

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

Make-Ahead Directions:

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

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Nutrition Facts (Peanut Butter Truffles)

  • Per serving:
  • 121 kcal ,
  • 6 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 6 mg chol. ,
  • 36 mg sodium ,
  • 15 g carb. ,
  • 1 g fiber ,
  • 13 g sugar ,
  • 1 g pro.
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