Easy Peanut Butter Truffle Recipe - Rich & Decadent Dessert

Peanut Butter Truffles

YIELD Makes about 36 truffles

INGREDIENTS

2 cups (11-1/2 ounces) milk chocolate chips 1/2 cup whipping cream 2 tablespoons butter 1/2 cup creamy peanut butter 3/4 cup finely chopped peanuts

PREPARATION:

1. Combine chocolate chips, whipping cream and butter in heavy, medium saucepan; melt over low heat, stirring occasionally. Add peanut butter; stir until blended. Pour into pie pan. Refrigerate about 1 hour or until mixture is fudgy but soft, stirring occasionally.
2. Shape mixture by tablespoonfuls into 1-1/4-inch balls; place on waxed paper.
3. Place peanuts in shallow bowl. Roll balls in peanuts; place in petit four or paper candy cups. (If peanuts won't stick because truffle has set, roll truffle between palms until outside is soft.)
4. Truffles can be refrigerated 2 to 3 days or frozen several weeks.

Tip For a pretty contrast, roll some of the truffles in cocoa powder instead of chopped peanuts. This recipe appears in: Candy