Gift Worthy: Peanut Butter Truffles Recipe
The peanut butter/chocolate combination can’t be beat. These decadent truffles make a great gift or addition to your holiday cookie platter.
I love giving food as a gift.
Why? I love making pretty/tasty/gift-worthy foods. Plus, it’s 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.
Over the years, I’ve posted dozens of gift-worthy recipes. This recipe for peanut butter truffles will likely please any dessert-lover on your gift list. And let’s be honest. Peanut butter and chocolate is pretty much the best flavor combination in the world.
The cost? Each truffle costs less than 20 cents. This recipe yields about 45 truffles.
Coating The Truffles
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.
Love Truffles? Try These Other Recipes:
- Brigadeiro (Brazilian-style chocolate truffles with just 4 ingredients)
- Chocolate ganache truffles (2 ingredients)
- Chocolate dessert salami
- Cookie butter truffles
- Peanut butter truffles
- Chocolate-covered goat cheese truffles
- 3-ingredient chocolate truffle dip
Peanut Butter Truffles
Ingredients
- 2 cups sugar
- 5-ounce can evaporated milk
- 1/2 cup butter
- 2 cups mini marshmallows
- 3/4 cup peanut butter
- 1/2 teaspoon vanilla extract
- 1 package CandiQuik chocolate coating (or other chocolate coating like almond bark)
- Chopped peanuts, for topping
Instructions
- 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.
- 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.
- 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