Gift Worthy: Peanut Butter Truffles Recipe

Peanut butter truffles. WHOA these are good! Make a great foodie gift.

Now that you have all survived Black Friday, here’s some food for thought: Why not give edible gifts this year? This is a great way to save money while giving something creative that your friends and family will enjoy. And besides, to me, spending an afternoon in the kitchen sounds much more appealing than spending an afternoon fighting crowds in a mall.

In the coming weeks, I am going to be posting several gift-worthy recipes. I’m starting out with this recipe for peanut butter truffles, a rich chocolate and peanut butter confection that will likely please any dessert-lover on your gift list. And let’s be honest. Peanut butter and chocolate is pretty much the best combination of flavors in the world.

The cost? Each truffle costs less than 20 cents. This recipe yields about 45 truffles.

Peanut butter truffles. You need to make these yesterday! So good.

I used CandiQuik chocolate coating to coat these peanut butter truffles. I love this brand because it is easy to use and dries in just seconds. The trick is to freeze the peanut butter balls before coating them (see details in the recipe below). If you can’t find CandiQuik, you could coat these truffles in chocolate almond bark or melted chocolate.

Peanut Butter Truffles Recipe

Yield: 45 truffles

Cook Time: 16 min

Ingredients:

  • 2 cups sugar
  • 1 5-ounce can of evaporated milk
  • 1/2 cup butter
  • 2 cups mini marshmallows
  • 3/4 cup peanut butter
  • 1/2 teaspoon vanilla
  • 1 package CandiQuik chocolate coating (or other chocolate coating like almond bark)
  • Chopped peanuts, for topping

Directions:

  1. In a heavy saucepan, combine sugar, evaporated milk and butter. Stir over medium heat until mixture comes to a boil. Reduce heat to medium-low, but make sure that the mixture continues to boil lightly. Mix steadily for 12 minutes. Remove from heat, and stir in marshmallows, peanut butter, and vanilla. Allow mixture to cool slightly and then transfer to freezer and chill for one hour.
  2. Remove from freezer and scoop out mixture by large teaspoon-fulls. Shape into balls and return to freezer to chill for an additional 20 minutes.
  3. Melt CandiQuik according to package directions. Dip peanut butter balls one at a time in the chocolate and allow extra chocolate to drip off. Place on tin foil or waxed paper and sprinkle a few crushed peanuts on top. Allow to set.
Recipe adapted from Better Homes and Gardens

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