Tested till perfect Crunchy Peanut Butter Truffles
Crunchy Peanut Butter Truffles
Photography by Michael Kohn

Crunchy Peanut Butter Truffles

Two ever-popular flavours - peanut butter and chocolate - combine in this sweet.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2000

Recipe4 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size Makes 20 pieces

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
To change the number of servings, enter the number, then press "calculate". or reset

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.)

Nutritional Information

Per piece 0 cal 128 pro 3g total fat 9g
sat. fat 3g carb 11g fibre 1g chol 2mg
sodium 29mg

amp; RDI:

calcium 1% iron 4% vit A 1% folate 5%
All rights reserved. Transcontinental Media G.P. © 2014