CHOCOLATE PEANUT BUTTER TRUFFLES
Steps:
- To prepare chocolate peanut butter mixture and chill: Heat cream with peanut butter in a 1quart heavy bottomed saucepan. Use a whisk to break up peanut butter so it melts evenly. Meanwhile, melt chocolate in the top of a double boiler over barely simmering water. When chocolate and peanut butter is smooth, combine with melted chocolate, using a whisk. Force through a mediummesh sieve into another bowl, using a rubber spatula. Stir in vanilla. Let cool, then cover and chill 2 to 4 hours (or overnight). To up to shape truffles: Whisk powdered sugar and cocoa together, then sift into another bowl to combine thoroughly. Grind peanuts, if using, in the bowl of a food processor fitted with the steel blade. Line a large baking sheet or tray with waxed paper or 30 to 50 1inch paper candy cups (yield will depend on the size of your scoop used to shape truffle). To shape truffles: If very chilled, let mixture sit out at room temperature for 20 minutes to soften slightly. Scoop out or spoon small portions of chilled filling and roll into a ball. If desired, push a "Goober" through the side, into center of round and roll to correct shape. Roll truffle in cocoa mixture or ground nuts and place in candy cups. Place in a decorative tin or gift box, separated by sheets of waxed paper or decorative foil. Keep chilled to maintain best flavor and texture.
NO-BAKE CRISPY CHOCOLATE PEANUT BUTTER BALLS RECIPE BY TASTY
Here's what you need: butter, creamy peanut butter, powdered sugar, crispy rice cereal, chocolate chunk
Provided by Scott Loitsch
Categories Desserts
Yield 40 servings
Number Of Ingredients 5
Steps:
- In a large microwave-safe bowl, add the butter and peanut butter. Microwave for 1 minute.
- Using a fork, stir together the melted butter and peanut butter until smooth. Microwave additional 20 seconds, as needed.
- Add the powdered sugar and rice cereal to the bowl. Gently mix together until fully incorporated.
- Using your hands, roll the mixture into approximately 30-40 1-inch balls (2 ½ cm). Place them on a wax paper-lined baking sheet and freeze for 15 minutes.
- In a small microwave-safe bowl, add the chocolate chunks. Microwave for 60-75 seconds, stopping to check and stir every 30 seconds.
- Drop the frozen balls in the melted chocolate one at a time, use a fork to roll around to ensure an even coating. Place back on a wax paper-lined baking sheet.
- Garnish with additional rice cereal while the chocolate is still warm. Chill until the chocolate has set.
- Enjoy!
Nutrition Facts : Calories 216 calories, Carbohydrate 25 grams, Fat 11 grams, Fiber 1 gram, Protein 4 grams, Sugar 16 grams
DIABETIC PEANUT BUTTER BALLS
Taken from my mother's WLS board where low sugar and high protein is necessary. Cook time is chill time.
Provided by Sam 3
Categories Candy
Time 1h20m
Yield 80 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl, combine peanut butter, Rice Krispies and Splenda until well mixed.
- Pour coconut into a small bowl.
- Drop peanut butter mixture into the coconut by the teaspoonfuls to coat.
- Place on a waxed paper lined cookie sheet and chill minimum 1 hour.
- Store in air tight container for up to 3 weeks in fridge.
DIABETIC PEANUT BUTTER CHOCOLATE COOKIES
Make and share this Diabetic Peanut Butter Chocolate Cookies recipe from Food.com.
Provided by Alliebaba
Categories Dessert
Time 25m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F
- Place butter, splenda, brown sugar and vanilla in a medium mixing bowl.
- Mix on medium speed until well blended.
- Add eggs, one at a time, mixing well after each addition.
- Add flour, baking soda and salt. Mix well.
- Add peanut butter and chocolate. Mix until blended.
- Roll cookie dough into 48 balls (1 tbsp dough per ball). Place balls on an ungreased cookie sheet.
- Dip a fork in water and press a criss-cross pattern into the top of each cookie.
- Bake for 10 - 15 minutes.
Nutrition Facts : Calories 107.5, Fat 7.5, SaturatedFat 3.4, Cholesterol 19, Sodium 92.6, Carbohydrate 8.5, Fiber 0.7, Sugar 1.7, Protein 2.6
DIABETIC CHOCOLATE AND PEANUT BUTTER TRUFFLES
There are all sorts of confections, but hardly any really rich ones for people who have to watch those sugar grams. This is easy and uses Splenda. YUMMY is the only word I can think of!
Provided by Redneck Epicurean
Categories Candy
Time 1h20m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Beat the peanut butter into the cream cheese with of the 4 tablespoons Splenda and 1/2 teaspoon of the cocoa powder. Cover and refrigerate until firm, about 20 minutes.
- Roll mixture into marble sized balls and place in the freezer for 30 minute to firm.
- Mix remaining cocoa and Splenda in a zip-top bag.
- Place a few truffle balls at a time in the bag and shake to coat. Store in the refrigerator or a cool place in an air-tight container.
Nutrition Facts : Calories 861.6, Fat 84.9, SaturatedFat 51.1, Cholesterol 249.5, Sodium 722.3, Carbohydrate 9.6, Fiber 1.5, Sugar 1.5, Protein 20.4
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