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.
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
Peanut Butter Truffles are easy no-bake bite size treats with powdered sugar, peanut butter, chocolate chips and vanilla, covered in peanuts.
Provided by Sabrina Snyder
Categories Snack
Time 10m
Number Of Ingredients 7
Steps:
- To your stand mixer add the powdered sugar, peanut butter, butter, vanilla extract and salt on medium speed until well combined.
- Roll into 1 inch balls, dip in melted chocolate, top with crushed peanuts.
- Refrigerate for 20 minutes to harden, then serve chilled.
Nutrition Facts : Calories 194 kcal, Carbohydrate 19 g, Protein 4 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 7 mg, Sodium 76 mg, Fiber 2 g, Sugar 16 g, UnsaturatedFat 7 g, ServingSize 1 serving
LAZY GOURMET'S PEANUT BUTTER TRUFFLES
This recipe is from Vancouver's author/chef/catering and restaurant owner, Susan Meldelson. I used to make them for Christmas gifts.
Provided by Abby Girl
Categories Candy
Time 30m
Yield 2 doz
Number Of Ingredients 4
Steps:
- Mix the peanut butter, butter and icing sugar well and form into balls.
- Chill well or freeze.
- Dip peanut batter balls in melted chocolate and set on waxed paper.
Nutrition Facts : Calories 1681.1, Fat 132, SaturatedFat 52.5, Cholesterol 61, Sodium 811.5, Carbohydrate 127.9, Fiber 24.4, Sugar 85.1, Protein 42.2
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 TRUFFLES
These are my family's favourite holiday treat. Where we live the kids call them "Moose Droppings", but don't let that keep you from trying them...they are decadent! Cook time is the time it takes to dip them in the chocolate.
Provided by Kitchen Queen
Categories Candy
Time 50m
Yield 60 serving(s)
Number Of Ingredients 5
Steps:
- Mix the first four ingredients together well.
- Shape into 1 inch balls.
- Dip balls into melted chocolate and place on waxed paper lined cookie sheet to set.
- *I find the balls easier to dip when they are frozen or at least cold.
- I make the balls one day, pop them in the freezer and take them out a few at a time to dip-- this keeps them from being too soft to dip.
- *If you can't find dipping wafers, substitute semi-sweet chocolate chips melted with 1/3 grated parowax (yes, parowax is edible!).
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