Peanut Butter Truffles

Peanut butter + Chocolate = LOVE. LUST. MUST.

Isn’t peanut butter and chocolate the best combination that was ever discovered?  The only thing that tops classical pb&c is adding pink himalayan sea salt.  Mmmmm, you will have a taste explosion in your mouth!

Since I had all three things kicking around in my cupboard, and a couple of New Years Eve parties to go to, I decided to get my Kitchen Aid out one more time.

I think I heard her groan.

That’s right.

I said her.

Peanut Butter Truffles

Ingredients

(adapted from ChocolateandCarrots)

• 2 cups natural creamy peanut butter
• 1/4 cup butter
• 1/2 teaspoon vanilla extract
• 2 cups icing sugar (I would add an extra half cup as the truffle was slightly moist)
• 1 cup semi sweet chocolate chips

Put peanut butter and butter in a saucepan, stir frequently, until melted.  Add in vanilla.  Stir.

Remove from heat and add icing sugar.

Form into balls using a small cookie scoop and roll until smooth round balls.

Mmm . . . gobs of peanut butter . . . must. not. eat. until. covered. in. chocolate.

Put into fridge for at least an hour.  Melt chocolate in a small saucepan on medium heat, stirring frequently.  When melted, drop one ball into and coat in chocolate.  See Tale of Two Truffles for further details on tips with rolling truffles in chocolate.

Now, for the Pink Himalayan Sea Salt . . . sprinkle a little bit on the top of the truffle, before it hardens . . . or decorate as you please.   These ones have mini Reeces Peanut Butter Cup Bites.

Sorry for the poor presentation on the completed truffles!  I was fighting with the new DSLR and I couldn’t get it JUST right . . . and I had to run out the door.