Crunchy Peanut Butter Truffles
Crunchy Peanut Butter Truffles
Photography by Michael Kohn
This recipe makes 20 pieces servings
Nutritional Info |
|
|---|---|
| Per piece | 0 |
| cal | 128 |
| pro | 3 g |
| total fat | 9 g |
| sat. fat | 3 g |
| carb | 11 g |
| fibre | 1 g |
| chol | 2 mg |
| sodium | 29 mg |
| & RDI: | - |
| calcium | 1 % |
| iron | 4 % |
| vit A | 1 % |
| folate | 5 % |
- Portion size: Makes 20 pieces
Two ever-popular flavours - peanut butter and chocolate - combine in this sweet.
Ingredients
- 1 cup 1cupicing sugar
- 1/2 cup 1/2cupfinely chopped peanutpeanuts
- 1/2 cup 1/2cupcrunchy peanut butter
- 2 tbsp 2tbspwhipping cream
- 1 tsp 1tspvanilla
- 6 oz 6ozbittersweet chocolate or semisweet chocolate, chopped
- 1 tbsp 1tbspVegetable shortening
- 20 20peanutpeanuts, halves
Preparation
In large bowl, stir together icing sugar, chopped peanuts, peanut butter, cream and vanilla. Roll by tablespoonfuls (15mL) into balls; place on waxed paper-lined rimmed baking sheet. Cover and refrigerate for at least 30 minutes or until firm.
Meanwhile, in bowl over saucepan of hot (not boiling) water, melt chocolate with shortening, stirring occasionally. Let cool slightly. Using 2 forks, dip each ball into chocolate mixture to coat, letting excess drip off; return to paper-lines sheet. Top each with peanut half. Refrigerate until hardened. (Make ahead: Refrigerate in layers separated by waxed paper in air-tight container for up to 2 weeks.)
Source : Canadian Living Magazine: December 2000
