Peanut Butter and Chocolate Truffles Recipe

Peanut Butter and Chocolate Truffles Recipe

3 1/2 dozen candies


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


    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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