Peanut Butter and Chocolate Truffles Recipe
SKILL LEVEL : Intermediate
|3/4 cup||butter (no substitutes) (175 mL)|
|1 cup||CHIPITS REESE Peanut Butter Chips (250 mL)|
|1/2 cup||HERSHEY'S Cocoa (125 mL)|
|1 can||sweetened condensed milk (not evaporated milk) (300 mL)|
|1 tbsp||vanilla (15 mL)||Cocoa or finely chopped nuts or graham cracker crumbs|
- 1. In large saucepan over very low heat, melt butter and peanut butter chips, stirring often. Add cocoa; stir until smooth. Stir in sweetened condensed milk; stir constantly about 4 minutes or until mixture is thick and glossy. Remove from heat; stir in vanilla.
2. Refrigerate 2 hours or until firm enough to handle. Shape into 1-inch (2.5 cm) balls. Roll in cocoa, nuts or graham cracker crumbs. Refrigerate until firm, about 1 hour. Store, covered, in refrigerator.
Makes about 3-1/2 dozen balls.