EASY PEANUT BUTTER TRUFFLES
My husband is a huge peanut butter fan and grew up where honey was a household staple. This pairing goes so well together. -Tami Kuehl, Loup City, Nebraska
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 64 truffles.
Number Of Ingredients 6
Steps:
- Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter., In a small saucepan, combine honey and remaining butter over medium heat; cook and stir until blended. Stir in peanut butter until smooth. Remove from heat; whisk in confectioners' sugar and vanilla. Spread into prepared pan. Refrigerate, covered, 2 hours or until firm., Place peanuts in a shallow bowl. Using foil, lift candy out of pan. Remove foil; cut candy into 64 squares. Shape squares into balls; roll in peanuts. Store between layers of waxed paper in an airtight container in the refrigerator.
Nutrition Facts : Calories 87 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 54mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
PEANUT BUTTER TRUFFLES
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield about 40 truffles
Number Of Ingredients 13
Steps:
- Beat the confectioners' sugar, peanut butter, melted butter, vanilla extract and salt with an electric mixer until well combined. Roll rounded teaspoons of the mixture into round balls and place on a parchment-lined baking sheet.
- Roll the peanut butter balls in any or all of the possible truffle accompaniments. Chill until firm, about 20 minutes. These truffles are best served very chilled.
PEANUT BUTTER TRUFFLES
Steps:
- Scald cream in a small saucepan. Remove from heat and chill. Combine white chocolate and peanut butter together in a mixing bowl and blend together. Add chilled whipping cream and continue blending at high speed until a smooth consistency is achieved. Pour mixture into a suitable container and place in the refrigerator for 24 hours, to allow mixture to set.
- Using a melon baller, or a number 70 scoop, form the mixture into balls. Place balls on a sheet pan and into the refrigerator to firm up.
- Melt the dark chocolate over a double boiler. Gently dip each ball in the melted chocolate so that it's fully coated. Decorate with crushed peanuts. Keep truffles in the refrigerator until required.
PEANUT BUTTER TRUFFLES
Once you master ganache (see our handy 101 here), making these melt-in-your-mouth confections is a breeze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 28
Number Of Ingredients 3
Steps:
- Immediately after making the ganache, add it little by little to peanut butter, whisking constantly, until smooth. Refrigerate in a 5-by-8 1/2-inch glass loaf pan, covered, until firm, 4 hours to overnight.
- Scoop with a 1 1/4-inch ice cream scoop, and roll into smooth balls with your palms. (If mixture softens, refrigerate until firm.) Roll each in cocoa, tapping gently to remove excess. Refrigerate in mini baking cups for 30 minutes (or up to 4 days).
PEANUT BUTTER AND BANANA CHOCOLATE TRUFFLES
This is my own recipe...tried on family and friends and all gave their approval! Try them out, they're absolutely delicious!
Provided by Nicki
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 3h50m
Yield 24
Number Of Ingredients 5
Steps:
- Mix chocolate, banana, cream, and peanut butter together in a saucepan over medium heat; cook and stir mixture until melted (it may be partially lumpy due to peanut butter), 5 to 10 minutes. Pour mixture into a bowl and refrigerate until firm, 2 1/2 to 3 hours.
- Scoop chocolate mixture with a melon baller and roll into 1-inch balls. Place confectioners' sugar in a shallow bowl; coat truffles with confectioners' sugar and refrigerate until firm, 1 to 2 more hours.
Nutrition Facts : Calories 98.8 calories, Carbohydrate 10.8 g, Cholesterol 4.5 mg, Fat 6.4 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 3.4 g, Sodium 7.5 mg, Sugar 9 g
CHOCOLATE-PEANUT BUTTER TRUFFLES
Bring a smile to every person's face when you make them these Chocolate-Peanut Butter Truffles. With meltingly delicious flavor, these Chocolate-Peanut Butter Truffles get their sweet creaminess from COOL WHIP. Add them to a holiday care package or party favor bag.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield Makes 6 doz. or 18 servings.
Number Of Ingredients 4
Steps:
- Microwave chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
- Stir in peanut butter until well blended. Cool to room temperature. Gently stir in COOL WHIP. Refrigerate 1 hour.
- Scoop peanut butter mixture with melon baller or teaspoon, then shape into 1-inch balls. Roll in sugar. Store in tightly covered container in refrigerator.
Nutrition Facts : Calories 150, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CHOCOLATE-PEANUT BUTTER TRUFFLES
Peanut Butter and Chocolate are just 2 of my taste addictions. These truffles are fantastic, better than the peanut butter cups I used to devour while I was growing up.
Provided by evelynathens
Categories Candy
Time 5h7m
Yield 40 truffles
Number Of Ingredients 6
Steps:
- In a large saucepan combine the chocolate, cream, butter and peanut butter and heat over moderate heat, stirring, until chocolate is completely melted.
- Remove from heat and stir in vanilla and a pinch of salt.
- Transfer to a bowl and chill for 4 hours, or until firm.
- Form mixture by heaping teaspoons into balls and roll lightly in peanuts.
- Chill on a baking sheet lined with wax paper for 1 hour, or until firm.
- Keep in an airtight container, chilled, for up to 2 weeks.
PEANUT BUTTER BALLS
My mom helped me post this recipe. These candies are like Reese's Peanut Butter Cups and are fun for kids to make because you don't have to cook them. My mom and I made these together.
Provided by Ali in Cali
Categories Candy
Time 1h
Yield 15 pieces
Number Of Ingredients 4
Steps:
- Stir together powdered sugar, peanut butter and butter until well mixed.
- Shape peanut butter mixture into 1 inch balls, placing them on a baking sheet covered with waxed paper.
- Let balls stand for 20 minutes until dry.
- Melt the dipping chocolate or confectioners' coating.
- Drop balls one at a time in melted chocolate.
- Using a fork, remove from the chocolate, letting excess chocolate drip off.
- Place back on the waxed paper.
- Let stand until dry.
- Store tightly covered in a cool dry place.
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