Peanut Butter Truffles

A high end Reeses Peanut Butter Cup...but even better.

A high end Reeses Peanut Butter Cup…but even better.

These little treats didn’t last long at the Merry Martini party. They combine my two favorite foods — peanut butter and chocolate — a heavenly combination. They’re pretty rich and I was thinking I made them a little too big, but all of the guests said they were just right. Even though you should probably only take one bite, you definitely want more than one bite. They’re super easy to make and would look very impressive as a hostess gift or within a treat basket given to friends for the holidays. I found the recipe on Better Homes and Gardens, so its probably an oldie but goodie. This recipe yields about 40-50 truffles. Make sure to plan ahead because there is freezing time involved.

2 cups sugar
1 (5 oz) can evaporated milk
1/2 cup butter
2 cups tiny marshmallows
3/4 cup creamy peanut butter
1/2 tsp vanilla
12 oz dark or bittersweet chocolate (I use bittersweet 60% chips)
2 tsp shortening
Finely chopped peanuts or milk chocolate for drizzling (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 to boil at 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 prepared baking sheet. Freeze for at least 15 minutes.

4. In a medium saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. (I did this in short bursts in the microwave with excellent results.) Dip balls, one at a time into melted chocolate. Let excess chocolate drip off. Place on waxed paper. Note: The first time I made these I set them on a non-stick wire rack, but they stuck to the rack, so I recommend directly onto waxed paper. If desired, sprinkle with chopped nuts or drizzle with milk chocolate. Let stand until chocolate is set. Another Note: I found it easiest to pull about 6 balls out of the freezer at a time for the dunking. It was too difficult if they started to reach room temperature. – Chef Ro

About Chef Ro

I am executive chef of Barcellona Bites, a boutique catering and personal chef service in Folsom, CA. I am also a wife, mom of two college-aged daughters in the Pacific Northwest, yogi and animal lover. Please LIKE my facebook page for tasty recipes, helpful information and kitchen, cooking and lifestyle tips.
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