Friday, November 9, 2012

Friday's Recipe

Peanut Butter Truffles

Makes: 50 servings

Yield: about 50 truffles

Prep 50 mins

Cook 12 mins

Chill 45 mins to 1 hr

Freeze 15 mins

I have more dessert pins on Pinterest than anything else. Why? Because I love a good dessert. The Holidays are getting closer, and I am anxious to find and make new recipes, especially desserts. Yesterday, this was my favorite new find. Yummmmy, can't wait!


2 cups sugar

1 5 ounce can evaporated milk

1/2 cup butter

2 cups tiny marshmallows

3/4 cup creamy peanut butter

1/2 teaspoon vanilla

12 ounces dark or bittersweet chocolate, chopped

2 teaspoons shortening

Finely chopped peanuts (optional)


1. Butter the side of a medium heavy saucepan. In the saucepan, combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture is boiling. Reduce heat to medium; continue boiling at a moderate, steady rate for 12 minutes, stirring occasionally.

2. Remove saucepan from heat. Stir in marshmallows, peanut butter, and vanilla. Transfer mixture to a large bowl. Chill for 45 minutes to 1 hour or until mixture is thick and can be molded.

3. Line a large baking sheet with waxed paper or parchment paper. Shape mixture into 1-inch balls; place on the prepared baking sheet. Freeze for 15 minutes.

4. In a medium saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Dip balls, one at a time, into melted chocolate. Let excess chocolate drip off balls. Place on a wire rack set over waxed paper. If desired, sprinkle with peanuts. Let stand until chocolate is set.

Makes about 50 truffles.

*Test Kitchen Tip: If desired, when chocolate is set, drizzle with a little melted milk chocolate. Let stand until chocolate is set. Layer truffles between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 weeks.

Picture and recipe can be found @

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