Thursday, May 16, 2013

Peanut Butter Chocolate Truffles

Its truffle time! Today I whipped up some super easy chocolate and peanut butter truffles with graham cracker crumbs. They are really rich and I only managed to finish half of mine.  My husband polished off three.  I love how he likes sweets now.  Its so much more fun baking, knowing that he'll help me eat whatever I make.  Chocolate and peanut butter are true classics together and the graham cracker crumbs help to shape the peanut butter into balls.  Then they are dipped in melted chocolate.  You can leave them plain or you can dip them in chocolate chips, toffee chips, graham cracker crumbs or coconut.  The sky's the limit.  If you're having a bad day these are sure to perk you up. 

Peanut Butter Chocolate Truffles

1 1/2 c. graham cracker crumbs
1 c. peanut butter, creamy or crunchy
1 c. semi-sweet chocolate chips, melted
3/4 c. mini chocolate chips, coconut, toffee bits or any topping you desire

Take the graham crackers and blend to crumbs in a food processor until you get 1 ½ cups. Add graham crackers crumbs to the 1 cup of peanut butter. Mix together. You want the mixture to be dry enough to be able to form balls. Add a little bit more peanut butter or cracker crumbs to achieve this consistency if need be.
Form 24 even sized balls with your hands and place on a wax paper covered baking sheet. Freeze for 30-60 minutes.
Melt the chocolate in the microwave until just melted (do not overcook!). Place chocolate chips or crushed Heath bits in a small bowl. Note: You can use whatever topping that you would like including nuts, crushed Oreo…etc.  Using a toothpick or fork dip the peanut butter balls in the melted chocolate, one at a time, and then toss in the topping until covered. Refrigerate or freeze until firm.
 

 


 



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