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    Chocolate-Peanut Butter Truffles


    Source of Recipe


    internet

    Recipe Introduction


    Prep Time: 20 min; Total Time: 2 hr 20 min; Makes: About 6 doz. truffles or 18 servings, 4 truffles each

    List of Ingredients




    1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate
    1/2 cup peanut butter
    1 tub (8 oz.) COOL WHIP or COOL WHIP Extra Creamy Whipped Topping, thawed

    Suggested coatings, such as powdered sugar, unsweetened cocoa, finely chopped PLANTERS COCKTAIL Peanuts, multi-colored sprinkles, BAKER'S ANGEL FLAKE Coconut, finely crushed NABISCO Cookies or grated BAKER'S Semi-Sweet Baking Chocolate

    Recipe



    MICROWAVE chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring every 30 sec. Stir until chocolate is completely melted.

    ADD peanut butter; stir until well blended. Cool to room temperature. Gently stir in whipped topping. Refrigerate 2 hours.

    SCOOP truffle mixture with melon baller or teaspoon, then roll into 1-inch balls. Roll in suggested coatings. Store in tightly covered container in refrigerator.

    Chocolate-Peanut Butter Truffles are rolled in a variety of coatings for a sweet treat that is perfect for gift giving or for serving on a special occasion.

    Variation - Easy Truffle Squares

    Line 8-inch square pan with foil, with ends of foil extending over sides of pan. Prepare truffle mixture as directed. Spread into prepared pan. Refrigerate 1 hour. Lift truffle mixture out of pan onto cutting board, using foil handles; cut into 1-inch squares. Press squares in suggested coatings, turning to evenly coat all sides. Makes 16 servings, 4 squares each.

    (Kraft Recipe Site)
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    Extra Notes: I use a small cookie scoop to get a consistent size, roll for a few seconds in my hands to shape a bit then roll around in a small container of chopped nuts. The small container allows for the chopped nuts to be kinda deep. Then I give another quick roll in hands to press the nuts in a bit, set on a cookie sheet covered with wax paper and when I'm done they go into freezer or fridge to firm up. I've been keeping them in the freezer and taking a few out at a time about 10 minutes before serving. They are sooooo good and soooo impressive.

 

 

 


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