Peanut Butter Truffles

By Golfwidow7

Ingredients

• 2 2
• cups sugar
• 1 1
• 5-ounce can evaporated milk
• 1/2 1/2
• cup butter
• 2 2
• cups tiny marshmallows
• 3/4 3/4
• cup creamy peanut butter
• 1/2 1/2
• teaspoon vanilla
• 12 12
• ounces dark or bittersweet chocolate, chopped
• 2 2
• teaspoons shortening
• Finely chopped peanuts (optional)

Details

Servings 50
Adapted from bhg.com

Preparation

Step 1

1. Butter the side of a medium heavy saucepan. In the saucepan, combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture is boiling. Reduce heat to medium; continue boiling at a moderate, steady rate for 12 minutes, stirring occasionally.

2. Remove saucepan from heat. Stir in marshmallows, peanut butter, and vanilla. Transfer mixture to a large bowl. Chill for 45 minutes to 1 hour or until mixture is thick and can be molded.

3. Line a large baking sheet with waxed paper or parchment paper. Shape mixture into 1-inch balls; place on the prepared baking sheet. Freeze for 15 minutes.

4. In a medium saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Dip balls, one at a time, into melted chocolate. Let excess chocolate drip off balls. Place on a wire rack set over waxed paper. If desired, sprinkle with peanuts. Let stand until chocolate is set.* Makes about 50 truffles.

*Test Kitchen Tip: If desired, when chocolate is set, drizzle with a little melted milk chocolate. Let stand until chocolate is set.

Storage: Layer truffles between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 weeks.