PEANUT BUTTER CUP BITES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 62 bites
Number Of Ingredients 8
Steps:
- Prepare a baking sheet with parchment and a baking rack.
- For the bites: Add the oats, peanut butter, honey, flaxseed, coconut oil and salt to the bowl of a stand mixer fitted with a paddle attachment. This can also be done in a bowl with a spoon and a bit of elbow grease. Mix until completely combined.
- Using a tablespoon-sized scoop, scoop the dough and roll it in your hands until it forms a ball. Repeat with the remainder of the mixture. As you work, place the balls on the prepared baking sheet. Freeze until firm, about 15 minutes.
- For the chocolate shell: Add the chocolate and coconut oil to a bowl set over a pot of simmering water and allow it to melt and become smooth, about 3 minutes. Mix until smooth and set aside.
- Remove the bites from the freezer. One at a time, drop one bite in the chocolate shell, remove it with a fork (or two) and return it to the same baking sheet. Repeat with the remaining bites. Return the baking sheet to the freezer to set the chocolate shell, about 10 minutes.
- Sneak one now and transfer the remaining bites to a resealable plastic bag. Store in the freezer. When you are ready to enjoy them, allow them to thaw for 10 minutes or more at room temperature.
PEANUT BUTTER CUP TRIFLE
Using just five ingredients makes this recipe so simple. You can add a little extra decoration with chocolate jimmies, too. -Chris Nelson, Decatur, Arkansas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk milk and pudding mixes 2 minutes. Let stand 2 minutes or until soft-set. In a 3-qt. trifle bowl or glass bowl, layer half of the cake cubes, pudding, whipped topping and peanut butter cups. Repeat layers. Refrigerate until serving.
Nutrition Facts :
PEANUT BUTTER CUP TRUFFLES
These Peanut Butter Cup Truffles taste just like a peanut butter cup and make the perfect snack or gift! Decorate the tops for a baby shower, wedding or include them in a gift basket for teachers and friends!
Provided by Janelle
Time 1h
Number Of Ingredients 7
Steps:
- Place graham cracker crumbs in a bowl.
- Pour melted butter over graham crackers and mix well.
- Add cream cheese and peanut butter and mix well.
- Add powdered sugar 1/2 cup at a time mixing well after each addition, until all has been added.
- Scoop a Tablespoon sized amount of mixture out of bowl and roll into a ball.
- Place this on a lined cookie sheet, spacing truffles close together 6 - 7 per row. Set aside.
- Depending on size of your truffles and how close you space them, you may need two cookie sheets.
- Melt chocolate according to package directions.
- Gently place a truffle in the chocolate, roll it around and remove it with a fork.
- Tap the fork on the side of the bowl, allowing the excess chocolate to drip off back into your chocolate bowl.
- Gently place truffle back on cookie sheet and move on to the next one, until all are done.
- Chocolate should harden quickly.
- Once all truffles are covered, melt different color of chocolate according to package directions. Using a fork, drizzle the chocolate on top of your truffles for a pretty decoration.
- Once dry, devour!
Nutrition Facts : Calories 160 calories, Carbohydrate 14.6 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 10.6 grams fat, Fiber 1.1 grams fiber, Protein 2.4 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 95 milligrams sodium, Sugar 10.9 grams sugar
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.
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.
CHOCOLATE PEANUT BUTTER TRUFFLE CUPS
Makes 12 cups.
Provided by Anna Olson
Categories Bake With Anna Olson,chocolate,dessert,nuts
Time 50m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350ºF (180ºC). Line a muffin tin with paper liners.
- Sift the flour, cocoa powder and sugar into a large mixing bowl. Add the butter and use a pastry cutter or 2 butter knives to cut in the butter until no large pieces are visible (but the mixture will be coarse and not come together). Divide the mixture between the muffin tins and use a flat-bottomed water glass dipped in flour to press down the base (don't worry if it looks rough, the base will level out when baked). Bake this for 12 minutes and then cool completely on a rack.
- For the truffle layer, place the chocolate, peanut butter and corn syrup in a metal bowl over a pot of gently simmering water, stirring until melted. Measure out just under half of this (it makes about 1 cup/250 mL in total) and pour a little into each muffin cup, swirling the tins to coat the bases. Set aside the rest of the truffle mixture for the topping.
- For the peanut butter filling, place the white chocolate and cream in a small bowl place over a pot of barely simmering water stirring gently until smooth. Set aside.
- Beat the peanut butter and butter by hand until smooth and stir in the melted white chocolate (still warm is OK). Add the icing sugar and salt and stir until smooth. Place this in a piping bag fitted with a plain tip and pipe the filling into each cup (the truffle filling below does not need to be set up). Spread the filling to level it, if needed.
- To top the cups, pour the remaining truffle mixture over each cup (if it has set up, it can be re-melted in a bowl over simmering water) and swirl the tins to ensure the topping covers the peanut butter layer. Sprinkle the top of each cup with a little chopped peanuts and then chill to set. Once set, the cups can be stored at room temperature (see Cook's Note).
PEANUT BUTTER CUP TRIFLE
I created this dessert for a weekend party with several families. Very easy to make and enjoyed by all.
Provided by Chef Dee
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Crumble chocolate cake and set aside.
- Beat the pudding mix and milk together on med low speed til blended, then beat in the peanut butter, beat until smooth.
- Fold in 1 cup Cool Whip.
- In a large trifle bowl,layer 1/2 the crumbled cake, then 1/2 the peanut butter mixture and 1/2 the chocolate chips.
- Smooth 1 cup Cool Whip over the peanut butter layer, sprinkle with 1/2 the chopped Reese's bars.
- Repeat with another layer of cake, peanut butter mixture, chocolate chips. Cool Whip and top with chopped Reese's bars.
- Chill for 4-6 hours or overnite.
Nutrition Facts : Calories 732.2, Fat 38.9, SaturatedFat 19.1, Cholesterol 63.6, Sodium 621.5, Carbohydrate 88, Fiber 3.4, Sugar 31.5, Protein 12.2
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.
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
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.
More about "peanut butter cup truffles food"
HEALTHY NO-BAKE PEANUT BUTTER CUP TRUFFLES
From wholeandheavenlyoven.com
Reviews 48Total Time 25 minsEstimated Reading Time 3 minsCalories 168 per serving
- Place peanut butter, cream cheese, and maple syrup in a medium bowl. Using a handheld electric mixer, beat on medium speed until creamy. Mix in vanilla and coconut flour until a soft dough forms.
- Roll dough into 1-in balls and place on a parchment paper-lined sheet. Chill truffles in freezer 15 minutes or until truffles are firm.
- Remove truffles from freezer and drizzle with melted chocolate. Return to freezer for an additional 5 minutes or until chocolate hardens. Store truffles in refrigerator until ready to serve.
PEANUT BUTTER PROTEIN TRUFFLES - INSTANT LOSS
From instantloss.com
PEANUT BUTTER CUP TRUFFLES - JAMIE GELLER
From jamiegeller.com
Servings 24Estimated Reading Time 1 minCategory DessertsTotal Time 1 hr 50 mins
- Place the chocolate and margarine in a glass bowl and microwave for 30 seconds. Remove and stir and repeat this process one more time.
- Separately, heat the cream over medium heat until simmering. Remove from the heat and pour over the melted chocolate mixture. With a rubber spatula, stir the chocolate until the mixture is smooth. Whisk in the vanilla extract.
- Pour the chocolate mixture, called ganache, into a bowl and refrigerate, uncovered, for 1 hour. Using a melon baller or a teaspoon, scoop out the ganache and roll into balls with your hands. Place on a baking sheet lined with parchment paper and refrigerate for 30 minutes. Roll in honey roasted peanuts and drizzle with melted peanut butter chip. Serve or store.
CHOCOLATE PEANUT BUTTER BALLS ARE A MUST MAKE EVERY HOLIDAY …
From tiktok.com
PEANUT BUTTER TRUFFLES – PEANUT BUTTER LOVERS
From peanutbutterlovers.com
NO BAKE CHOCOLATE PEANUT BUTTER CUP TRUFFLES
From nobakerecipes.com
FOOD COLORING AND PEANUT BUTTER RECIPES - SUPERCOOK.COM
From supercook.com
REESE'S PIECES PEANUT BUTTER TRUFFLES ~ RECIPE | QUEENSLEE APPéTIT
From queensleeappetit.com
PEANUT BUTTER BALLS WITH RICE KRISPIES - JUST IS A FOUR LETTER WORD
From justisafourletterword.com
CHEX PEANUT BUTTER TRUFFLES - IT IS A KEEPER
From itisakeeper.com
REESE’S HEAVENLY PEANUT BUTTER TRIFLE RECIPE
From julieseatsandtreats.com
CHOCOLATE PEANUT BUTTER CUP COOKIE DOUGH TRUFFLES
From insidebrucrewlife.com
NO BAKE SUGAR FREE PEANUT BUTTER CUP PROTEIN BALLS | FOODTALK
From foodtalkdaily.com
CHOCOLATE PEANUT BUTTER TRUFFLE CUPS | ANNA OLSON RECIPES | SBS FOOD
From sbs.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love