These look really impressive, but are super easy to make!
1 pkg (8 oz) semi-sweet baking chocolate
1/2 cup peanut butter
1 tub (8 oz) frozen whipped topping, thawed
Coatings of your choice
Microwave chocolate in a large microwave-safe bowl on high for 2 minutes, or until almost melted, stirring after 1 minute. Stir until chocolate is completely melted, microwaving in 30-second intervals as needed.
Stir in peanut butter until well blended. Gently stir in whipped topping until just blended.
Refrigerate 1 hour.
Scoop truffle mixture with melon baller or teaspoon, then shape into 1 inch balls. Roll in coating.
Store in refrigerator. Makes 3 dozen.
Tips and Hints:
*Do not over-mix the whipped topping. Stir just enough to incorporate it into the peanut butter mixture.
*After refrigerating, let mixture sit for about 5 minutes at room temperature. The softer mixture is easier to scoop.
*Suggested coatings: powdered sugar, chopped nuts, sweetened shredded coconut, finely crushed cookies, colored sprinkles, crushed Butterfinger bars. I used powdered sugar and Butterfingers.
*For extra peanut flavor, use chunky peanut butter and roll truffles in crushed peanuts.
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