Peanut Butter and Chocolate Truffles Recipe

Peanut Butter and Chocolate Truffles Recipe

SKILL LEVEL
Intermediate
YIELD
3 1/2 dozen candies

Ingredients

3/4 cupbutter (no substitutes) (175 mL)
1 cupCHIPITS REESE Peanut Butter Chips (250 mL)
1/2 cupHERSHEY'S Cocoa (125 mL)
1 cansweetened condensed milk (not evaporated milk) (300 mL)
1 tbspvanilla (15 mL)
Cocoa or finely chopped nuts or graham cracker crumbs

Directions

    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.

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