Food recipes
Peanut Butter Truffles
Peanut Butter Truffles Ingredients: spartan, real semi-sweet chocolate baking chips, cream, whipped, cream topping, pressurized butter, without salt peanut butter, smooth style, without salt oil, corn, peanut, and oli...
Peanut Butter Truffles
Ingredients:
spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized
butter, without salt
peanut butter, smooth style, without salt
oil, corn, peanut, and olive
Directions:
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.
Shape mixture by tablespoonfuls into 1-1/4-inch balls; place on waxed paper.
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.
).
Truffles can be refrigerated 2 to 3 days or frozen several weeks.
Ingredients:
spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized
butter, without salt
peanut butter, smooth style, without salt
oil, corn, peanut, and olive
Directions:
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.
Shape mixture by tablespoonfuls into 1-1/4-inch balls; place on waxed paper.
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.
).
Truffles can be refrigerated 2 to 3 days or frozen several weeks.