Peanut Butter Truffles

We had sort of a snow day yesterday.  It began snowing snowing Saturday night and didn't stop until the following morning when we woke to a Winter Wonderland.  Both my mom and stepson and daughter-in-law's homes lost power for a while during the storm.  I had planned on having my granddaughter, 8 year-old niece, mom, daughter and D-I-L over to make gingerbread cookie pops but the foul weather prevented our gingypop day.  So instead I made Peanut Butter Truffles.

2 cups sugar,  1 5oz. can evaporated milk,  1/2 cup butter,  2 cups mini marshmallows,  3/4 cup creamy peanut butter,  1/2 tsp vanilla,  12 oz. dark chocolate,  2 tsp shortening,  finely chopped peanuts

Butter the sides of medium heavy saucepan.

In the saucepan, combine the 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.

Remove saucepan from heat.  Stir in marshmallows,

peanut butter, and vanilla

Transfer mixture to a large bowl.

Chill for 45 to 1 hour or until mixture is thick and can be molded.

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

In a medium saucepan, combine the 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 wax paper. 

If desired, sprinkle truffles with peanuts or drizzle with milk or white chocolate.

Let stand until chocolate is set.

Peanut butter truffles for gift giving or a yummy treat!

Will keep in an air-tight container in the refrigerator up to two weeks.

This post has been linked up to the following parties:

Read More

Uber-Doober Peanut Butter Brownies

Uber-Doober Peanut Butter Brownies

Uber-Doober Peanut Butter Brownies 
(recipe from the Better Homes & Garden Cookie Magazine)

INGREDIENTS:

4 oz. bittersweet chocolate, coarsely chopped
1/4 cup butter
1/4 cup peanut butter
1 cup packed brown sugar
2 eggs
1 tsp. vanilla
2/3 cup flour
1/4 tsp. baking soda
1/8 tsp. salt
1 cup chocolate-covered peanut butter cups, chopped
   Nutty frosting

Ingredients

 

Combine chocolate, butter and peanut butter.  

Cook and stir over low heat until melted.  

Cool.  Preheat oven to 350 degrees.  Line an 8x8x2" baking pan with foil, wrapping foil over the edges.  Grease foil; set pan aside.

Stir brown sugar into cooled chocolate mixture.

Add one egg at a time, beating with a wooden spoon after each addition. 

Stir in vanilla.  

In small bowl, mix flour, baking soda and salt.  Add flour mixture to chocolate; stir just until combined.

Stir in one cup chopped peanut butter cups.  

Spread batter evenly in the prepared baking pan. 

 Bake in the preheated oven about 30 minutes or until set.  Cool in pan on wire rack.

Spread Nutty Frosting over brownies.  Makes 24 brownies.  Store in an airtight container in the refrigerator up to three days or in the freezer for three months.


NUTTY FROSTING
In a medium bowl, combine 1/2 cup peanut butter, 1/2 cup softened butter, 1 tablespoon milk, and 1 teaspoon vanilla.  Beat with an electric mixer on medium speed until combined.  Gradually beat in 2 cups powdered sugar.

For some fun new looks for your kitchen and table check out Sur la table  You can find fun bakeware, dinnerware, cookware, tools and more. 

And for a smorgasbord of recipes visit:  Chefs Choice Recipe Index  You can even find a video recipe index on their site.  It's great!

Read More