PEANUT BUTTER COOKIE TRUFFLES
Truffles won't be intimidating any longer after making these delightful little chocolate candies. The secret ingredient? Peanut butter cookies!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Make cookies as directed on pouch. Cool completely, at least 15 minutes.
- In food processor, process half of the cookies to fine crumbs. Remove and set aside; process remaining cookies to fine crumbs. Combine all of cookie crumb mixture in food processor. Add cream cheese and peanut butter. Process until well combined and can be pressed into a ball, 1 to 2 minutes. Shape into 48 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
- In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds. Stir until smooth.
- Using 2 forks, dip and roll chilled cookie balls, one at a time, into melted chocolate. Return to lined cookie sheet; immediately sprinkle top of each with chopped peanuts. If chocolate has cooled too much, reheat. Refrigerate truffles about 10 minutes or until coating is set. Store covered in refrigerator.
Nutrition Facts : Calories 130, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Truffle, Sodium 80 mg, Sugar 9 g, TransFat 0 g
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 COOKIE TRUFFLES
Truffles won't be intimidating any longer after making these delightful little chocolate candies. The secret ingredient? Peanut butter cookies!
Categories Dessert
Time 2h10m
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Make cookies as directed on pouch. Cool completely, at least 15 minutes.
- In food processor, process half of the cookies to fine crumbs. Remove and set aside; process remaining cookies to fine crumbs. Combine all of cookie crumb mixture in food processor. Add cream cheese and peanut butter. Process until well combined and can be pressed into a ball, 1 to 2 minutes. Shape into 48 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
- In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds. Stir until smooth.
- Using 2 forks, dip and roll chilled cookie balls, one at a time, into melted chocolate. Return to lined baking sheet; immediately sprinkle top of each with chopped peanuts. If chocolate has cooled too much, reheat. Refrigerate truffles about 10 minutes or until coating is set. Store covered in refrigerator.
Nutrition Facts : Calories 118.5, Carbohydrate 12.2 g, Cholesterol 2.6 mg, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 3 g, ServingSize 48 truffles, Sodium 40 mg, Sugar 4.3 g, TransFat 0 g
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 COOKIE DOUGH TRUFFLES
Eggless peanut butter cookie dough coated in milk chocolate is our new take on the winning duo of peanut butter and chocolate. Try using virgin or extra-virgin coconut oil in the coating-peanut butter, chocolate and coconut is a winning trio!
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield about 18 truffles
Number Of Ingredients 11
Steps:
- Line a baking sheet with parchment paper.
- Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degree F. Sift in a medium bowl, then whisk in the baking powder and salt (see Cook's Note).
- Beat the peanut butter, granulated sugar, brown sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture, and mix on low speed until well incorporated. (Turn off the mixer and use your hands to help combine if needed.)
- Scoop tablespoonfuls of the dough, and roll them into smooth balls. Put them on the prepared baking sheet, and refrigerate until chilled, about 1 hour.
- Melt the chocolate chips and shortening in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until the coating is smooth and thin. Drop the chilled balls into the coating, and roll them around with a fork to fully coat. Remove each truffle with the fork, letting any excess coating drip off, and return to the baking sheet. (If the coating begins to harden, microwave it for a few seconds to warm it up and thin it out.) Chill the truffles until the coating is completely set, about 1 hour. (The truffles can be refrigerated in an airtight container for up to 5 days.)
PEANUT BUTTER OREO TRUFFLES
I came across this recipe in one of my many internet searches for recipes. Ok, so it does sound a little sinful, but hey, its the holidays!
Provided by AshleyP
Categories < 4 Hours
Time 1h20m
Yield 2 dozen, 12 serving(s)
Number Of Ingredients 5
Steps:
- A food processor with a cutting blade is your best friend for this job. Empty half the package of cookies into the processor and turn it on. As the cookies break down, add the other half through the top. Process until they are a fine texture like coarse corn meal. Lumps or cookie chunks are not your friend, either remove them or keep processing until all is fine.
- Next, add the cream cheese. This is one time that you DO NOT want the cream cheese to be soften. The colder the better. Process the cream cheese and cookies until they're well mixed. You will not have a solid dough, but it will be tacky and easy to form into balls. If by chance the dough is too soft, then semi-flatten the dough into a medium size bowl, cover with plastic wrap, and place in the freezer for 10 to 15 minutes.
- Using medical grade latex gloves is a sanity saver! I wouldn't work this next step without them.
- Roll dough into 1 inch balls and place on a half sheet pan lined with wax paper. Don't worry about making them exactly the same size or perfectly round.
- In fact, imperfection makes them easier to dip in chocolate and it's fun to watch folks pick which one they want to eat. Dieters like to eat the smallest ones, and the rest of us look for the biggest. Of course, EVERY ONE GOES BACK FOR A SECOND TRUFFLE.
- After you have all the balls rolled, slide the sheet pan into the freezer for 5 to 10 minutes. While they're firming up a bit, start working on melting the chocolate coating. You'll need about 3/4 of the package of almond bark plus approximately 1/3 cup semi-sweet chocolate chips. The chocolate chips are to add a milk chocolate color to the coating. Careful not to go too heavy on the chocolate chips, they can cause the coating to be soft and lose that chocolate snap you want around the creamy center.
- To melt the almond bark & chocolate chips.
- Use a metal or glass bowl that fits snug over a small pan, but where the bottom of the bowl will not touch the water in the pan.
- Bring one cup of water to a simmer in a small pan, do not let the water boil. You need the low heat to melt the chocolate, not the steam. Chop the almond bark into the same size pieces as the chocolate chips, so they can all melt evenly. Put them both plus 2 teaspoons shortening in bowl and place over pan. It will take 1-2 minutes to fully melt, so do not walk away.
- When you see the chips starting to melt, get a spatula and gently stir the chocolate. Do not over stir, just move the chips around to help them melt. When you see there's just a few chips left, turn off heat. Add another teaspoon of shortening if the coating seems too thick. Go get the cookie truffles from the freezer.
- Using the same pan, push all the balls to one side and make room for chocolate dipped balls. With a fork or dipping tool, place one ball in melted chocolate and quickly coat evenly. Lift up ball and gently shake extra chocolate off. Flip coated ball back onto sheet pan. Get another dough ball and repeat steps until all are coated. Now it's time to decorate.
- To make the decorative squiggle on the top.
- In a small microwaveable bowl, melt 1/3 cup semi-sweet chocolate chips or peanut butter chips with 1/2 teaspoon of shortening, on 70% power for 1 minute. Then again at 70% power, 30 second intervals until melted, stirring between intervals. Continuous stirring helps melt any remaining lumps.
- To make a piping bag: Place one bottom corner of a 1 quart freezer bag down into a drinking glass and fold the top of the bag over the rim of the glass. Scrape the melted chocolate into the bag with a spatula. Lift up the freezer bag and twist it right above the melted chocolate, squeezing out the air. With a pair of good scissors, snip a TINY corner off the bag. With a firm even grip, start squeezing and squiggling across the chocolates.
- Chill in the refrigerator for 5 to 10 minutes, until chocolate coating sets, then they're ready to eat.
Nutrition Facts : Calories 232.8, Fat 17, SaturatedFat 9.9, Cholesterol 20.8, Sodium 64.6, Carbohydrate 23.1, Fiber 2.1, Sugar 19.7, Protein 2.6
JILLDO'S PEANUT BUTTER TRUFFLE COOKIES
Make and share this Jilldo's Peanut Butter Truffle Cookies recipe from Food.com.
Provided by pinkie
Categories Dessert
Time 24m
Yield 4 1/2 dozen cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350°.
- In small bowl, with wooden spoon, combine all ingredients except chips until blended.
- Stir in chocolate chips just until combined.
- On ungreased cookie sheet, using slightly rounded teaspoonfuls, drop dough 2-inches apart. (Do Not Flatten).
- Bake 9 minutes or until cookies are puffed and golden.
- (Cookies will be very soft).
- On wire rack, place baking sheets and let stand 5 minutes.
- Remove cookies from sheets and cool completely before serving.
Nutrition Facts : Calories 627.2, Fat 35.6, SaturatedFat 9.6, Cholesterol 47, Sodium 579.5, Carbohydrate 70.7, Fiber 4.5, Sugar 62.6, Protein 16.6
HOMEMADE REESE'S PEANUT BUTTER CUP TRUFFLES RECIPES
The homemade version of Reese's Peanut Butter Cups - our favorite holiday treat!
Provided by Camille Beckstrand
Categories Dessert
Time 1h20m
Number Of Ingredients 5
Steps:
- Put graham crackers in a food processor or plastic Ziploc bag and beat until they are finely crushed.
- Mix butter, powdered sugar, peanut butter, and graham crackers together in large bowl.
- Roll into 1" balls. Place rolled balls on large cookie sheet (I lined my cookie sheet with parchment paper) and stick in the freezer for about 20 minutes.
- In the meantime, melt dipping chocolate according to directions on package.
- Once the peanut butter balls have set up, dip in chocolate and place back on cookie sheet.
- Let set up before serving (about 20 minutes in the fridge or you can leave them out on your counter).
- Store leftovers in an air-tight container for up to 5 days. You can also store them in the fridge if you prefer to eat them cold. You can make these ahead of time and store in the freezer for about 30 days, but I prefer to make and serve them fresh.
- If you want to do an extra drizzle of chocolate on top (such as in the picture), melt some more of the dipping chocolate and pour into a plastic bag. Snip off on of the corners of the bag and drizzle onto each chocolate ball. You could also use white chocolate for a different look or sprinkle colorful sprinkles on top before the chocolate hardens.
Nutrition Facts : Calories 108 kcal, Carbohydrate 12 g, Protein 1 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 7 mg, Sodium 53 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
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