No laughing at my truffles. I have never been good at making chocolate or candy coating on things look pretty. I honestly have no idea how professional bakers do it. Doesn't matter. Still tastes great. You can't go wrong with chocolate and peanut butter.
- 1 pouch peanut butter cookie mix
- water, vegetable oil and egg called for on package
- 4 oz cream cheese, softened
- 1/2 cup creamy peanut butter
- 2 cups semisweet chocolate chips
- 2 Tbsp shortening
- 1/4 cup finely chopped cocktail peanuts
Preheat oven to 375 degrees. Make cookies as directed on pouch. Cool completely, at least 15 minutes.
In a food processor, process the cookies to fine crumbs. Combine crumbs, cream cheese, and peanut butter in food processor. Process until well-combined and can be pressed into a ball, 1-2 minutes. Shape into 48 1 1/4 inch balls; place on cookie sheet lined with wax paper. Refrigerate 15 minutes.
In medium bowl, microwave chocolate chips and shortening, uncovered, on high for 60-90 seconds. Stir until smooth.
Using 2 forks, dip and roll chilled cookie balls, one at a time, into melted chocolate. Return to lined cookie sheet; immediately sprinkle top of each with chopped nuts. Reheat chocolate if it cools too much. Refrigerate truffles about 10 minutes or until coating is set. Store covered in refrigerator.
NOTE: You can see I didn't put the chopped peanuts on the top. I'm not a fan of pieces of nuts in my food so I just left them off. I guess if you like a little crunch, go for it.
Serves 48
Prep Time: 55 minutes
Total Time: 2 hr, 10 minutes
Recipe from Betty Crocker
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