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.
Showing posts with label peanut butter. Show all posts
Showing posts with label peanut butter. Show all posts
Sunday, February 9, 2014
Sunday, January 5, 2014
Chocolate Peanut Butter Chip Fudge
More fudge! And chocolate and peanut butter!
2 cups (1-12 oz package) semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
1 cup peanut butter chips
Line 8 inch square pan with aluminum foil or parchment paper. In heavy saucepan over low heat, melt chocolate chips with condensed milk and vanilla. Stir regularly to prevent scorching. When smooth and blended, remove from heat. Add peanut butter chips and stir just enough to distribute through mixture. Chips will not melt completely.
Spread mixture evenly in prepared pan. Chill at least two hours or until firm. Remove from pan and peel off foil or paper. Cut into 1" squares.
Tips and Hints
*Make sure you have condensed milk, not evaporated
*Normally I use generics for everything. Brand name peanut butter chips (Reese's) just taste better, so I recommend using those.
*You can also make this in your microwave. Heat chocolate chips, milk, and vanilla at 1 minute intervals and stir each time. Once melted, follow the rest of the directions. You don't have to worry about scorching the mixture, and it won't heat up your house like using the stove.
2 cups (1-12 oz package) semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
1 cup peanut butter chips
Line 8 inch square pan with aluminum foil or parchment paper. In heavy saucepan over low heat, melt chocolate chips with condensed milk and vanilla. Stir regularly to prevent scorching. When smooth and blended, remove from heat. Add peanut butter chips and stir just enough to distribute through mixture. Chips will not melt completely.
Spread mixture evenly in prepared pan. Chill at least two hours or until firm. Remove from pan and peel off foil or paper. Cut into 1" squares.
Tips and Hints
*Make sure you have condensed milk, not evaporated
*Normally I use generics for everything. Brand name peanut butter chips (Reese's) just taste better, so I recommend using those.
*You can also make this in your microwave. Heat chocolate chips, milk, and vanilla at 1 minute intervals and stir each time. Once melted, follow the rest of the directions. You don't have to worry about scorching the mixture, and it won't heat up your house like using the stove.
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