Crunchy Peanut Butter Truffles
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Two ever-popular flavours - peanut butter and chocolate - combine in this sweet.
Servings: Makes 20 pieces
Ingredients:
Crunchy Peanut Butter Truffles
Photography by Michael Kohn
| Nutritional Info | |
| Per piece | about |
| 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 % |
Suggested Recipes
-
1 cup (250 mL) icing sugar
1/2 cup (125 mL) finely chopped peanuts
1/2 cup (125 mL) crunchy peanut butter
2 tbsp (25 mL) whipping cream
1 tsp (5 mL) vanilla
6 oz (175 g) bittersweet or semisweet chocolate, chopped
1 tbsp (15 mL) vegetable shortening
20 peanut 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.)
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.)
Tags:
Candies and Confections; Cheese/Other Dairy; Chocolate; Sugar/Sweets; Nuts; Christmas; Boil/Simmer;
Source
Canadian Living Magazine: December 2000
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