Bernice Three Column

Thursday, January 3, 2013

Peanut Butter Truffles - Recipe

I am such a peanut butter lover -- always have been and always will be.  You will always find a jar of it along with almond butter and Sunbutter on our shelves.  This recipe for the Peanut Butter Truffles has been lost to my old computer for over five years.  This last summer, we got our old computer up and running once again, and I found this treasured gem of a recipe on it.

These Peanut Butter Truffles are dipped in chocolate and have a soft creamy center.  It is a simple recipe that you can do with the kids.  The original recipe calls for microwaving the semi-sweet chocolate for dipping, but I prefer to use a double boiler to melt my chocolate for dipping.  It makes about 4 dozen of these little delights.  They can be refrigerated for up to one week or frozen for up to one month. I have been tooling with the idea of making these in smaller batches next year with either almond butter or Sunbutter.

Peanut Butter Truffles

  • 1/2 Cup White Chocolate Chips
  • 2 3/4 Cup Creamy Peanut Butter
  • 4 Tbsp Butter, softened
  • 3 Cups Confectioner's Sugar
  • 1 tsp Vanilla
For Dipping:
  • 2 Cups of either Semi-Sweet Chocolate Chips or Milk Chocolate Chips for Dipping
  • 1 or 2 Tbsp shortening for thinning out the chocolate
Line a rimmed baking sheet with parchment paper.  Microwave the white chocolate chips in a small microwavable bowl on 50 percent power, stirring occasionally, until melted, about 1 minute.  Let cool for 5 minutes.

Using a stand mixer fitted with a paddle attachment or hand mixer, beat peanut butter, melted white chocolate, butter, powdered sugar, and vanilla on medium-high speed until just combined, about 1 minute.

Pinch off pieces of the peanut butter dough and roll into 1/4-inch balls.  If you find the peanut butter dough too sticky to work with, refrigerate for about an hour.  Please the balls onto the baking sheet that was covered with parchment paper.  Freeze until firm, about 30 minutes.

Microwave the semi-sweet chocolate chips or the milk chocolate chips in a microwavable bowl on 50 percent power, stirring occasionally, until melted, 1 1/2 to 2 minutes.  You can also use a double boiler set to melt the chocolate.  Just avoid getting moisture/water in the chocolate or it will seize up. Add a tablespoon or two to the dipping chocolate to make the peanut butter mixture easier to coat.

Dip the balls, one or two at a time, into the chocolate fully covering them in the chocolate.  Place them back onto the parchment lined baking sheet and refrigerate them until chocolate is set, about one hour.  It is helpful to keep the peanut butter balls cold while dipping so that they don't melt in the chocolate.

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