Mommy Cafe

Vegetarian home cooking, kid tested and approved

Peanut Butter Truffles

Happy New Year!  Now is the time when everyone is making resolutions, many of which involve eating more healthfully.  Perfect time to post a decadent, irresistible truffles recipe, right?!

I made a pamper basket for my sister-in-law who just had a baby four months ago.  Giving me such an adorable nephew deserved a special thank-you gift at Christmas.  Since I already planned on dark chocolate truffles, it only made sense to add some brightness to the basket with another light-colored treat.  Enter white chocolate.  Peanut butter was an all too easy pairing with the white chocolate, but what to add to the peanut butter to make them something extra special took a few days of thought.  Then inspiration hit.

Candy canes.

That’s right.  I crushed up some good old-fashioned candy cane and stirred it in.  It was delicious.  But not perfect.

Pretzels.

What?  Yeah that’s right, pretzels.  Also crushed into small pieces.  This made for some discomfort while rolling out the truffles, but it was worth it.  I know this, because I tested one out of the sister-in-law’s batch.  Maybe six.  Sorry, Amy.

These take a lot of time to make, but most of it is inactive time waiting for the truffles to chill.

Estimated time:  5 hours total, 40 minutes active       Estimated cost: $6, depending on quality of PB

Peanut Butter Truffles

  • 12 oz peanut butter (the best quality you’re willing to buy)
  • 24 oz package almond bark or white chocolate
  • 1 candy cane, crushed finely
  • 1/2 cup pretzels, crushed

Soften 6 oz almond bark in microwave, stirring every 15 seconds until melted.  Add peanut butter and stir until smooth.  Mix in crushed candy cane and pretzels.  Cover and refrigerate until firm, at least 1 hour.

Using a teaspoon or melon baller, scoop out a portion of the chilled mixture and form into a ball by gently rolling it in your hands.  Place truffles on a parchment-lined cookie sheet and chill 2 hours.

Melt remaining almond bark in a double boiler over medium heat.  Using a fork, dip truffles and roll to coat.  Return the coated truffle to the parchment-lined cookie sheet to cool.

Makes about 2 dozen truffles.

 

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January 4, 2012 - Posted by | Baked Goodies, Recipes, Vegetarian | , ,

4 Comments »

  1. These sound great. Do you have a picture of them?

    Comment by Anonymous | January 4, 2012 | Reply

    • No photo, sadly. Unfortunately my mind was on tasting and not photographing at the time 🙂

      Comment by Becky | January 4, 2012 | Reply

  2. Oh Man… these were to DIE for! I’m sharing this recipe with some friends if you don’t mind. I should have taken pictures of mine so I wouldn’t ever forget how perfectly delicious they were… BUT I ate them too fast.

    Comment by Amy | January 11, 2012 | Reply

    • Share with as many friends as you’d like. These are too good to keep a secret. And when you make a batch, feel free to send me the photos!

      Comment by Becky | January 11, 2012 | Reply


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