Peanut Butter Crunch Truffles

By Texaschef11

Ingredients

• 1 cup well-stirred crunchy natural peanut butter
• 5 tablespoons unsalted butter, at room temperature
• 2 ounces butterscotch chips, melted
• 2 tablespoons sugar
• 1 teaspoon kosher salt (or about 1/2 teaspoon table salt)
• 1 1/2 cups chow mein noodles (see note)
• 8 ounces bittersweet chocolate, chopped

Preparation

Step 1

In the bowl of an electric mixer, combine the peanut butter and butter. Beat on medium speed until smooth and creamy. Beat in the melted butterscotch chips, sugar and salt. Reduce the speed to low and stir in the chow mein noodles, until the mixture is well-blended and the noodles have broken up a bit, about 30 seconds or so.

Line a sheet pan with parchment paper, waxed paper or a silicone baking mat. Using a small ice cream scoop or two spoons, scoop out portions of the mixture, about 2 teaspoonsful for each truffle. Roll each portion into a rough ball using your hands. Work quickly when you roll the balls--the mixture will melt a bit with the warmth of your hands and get a bit messy, but no worries, perfection isn't the goal here. Place the truffle centers back on the baking sheet and freeze until very firm--at least 30 minutes.

When you're ready to dip the truffles, place half the chopped chocolate in a double boiler (a glass or heatproof bowl set over a pan of simmering water). Melt the chocolate until it is smooth and fluid. Remove the bowl from the pan and add the second half of the chocolate, stirring again until smooth (this is a quick tempering method that helps to ensure you'll get a nice, shiny chocolate coating). Place the bowl back on the pot of hot water to help keep it warm while you coat the truffles.

Dip each truffle quickly in the chocolate using a fork or a candy dipping tool. Place the dipped truffles back on the lined baking sheet. When all the truffles are dipped, chill in the refrigerator to set the chocolate. Finished truffles can be stored in the refrigerator in an airtight container for up to a week.