go to top
Double Peanut Truffles

Double Peanut Truffles

  • PRINT

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1/2 cup powdered sugar
  • 1/4 cup peanuts finely chopped
  • 1 cup whipping cream (1/2 pt.)
  • 1-2/3 cups REESE'S Peanut Butter Chips (10-oz. pkg.)
  • 1/4 cup HERSHEY'S SPECIAL DARK Cocoa

Directions

  • 1. Butter 8-or 9-inch square pan; set aside.
  • 2. Stir together peanut butter chips, whipping cream and peanuts in medium saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is well blended. Pour mixture into prepared pan; refrigerate 2 hours or until mixture is firm.
  • 3. Stir together powdered sugar and cocoa in small bowl. To prepare truffles, shape small spoonfuls of mixture with hands into 1-inch balls. Gently roll balls in cocoa mixture, coating all sides. Store in refrigerator. Reroll truffles in cocoa mixture before serving, if desired. About 4 dozen truffles.

Our Best Baking Tips

Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.

Read the Blog