Hi guys! I know, this is my second truffle recipe… But, come on, who doesn’t like melted chocolate and peanut butter ? Not to mention cream cheese added to the goodness. That and my other truffle recipe was made from oreos. You can find the Oreo Truffles here. A couple tips, I used all-natural crunchy peanut butter. It didn't make a difference, except I did taste peanuts in the truffles. Also, let your cream cheese sit out until room temperature. If your cream cheese is cold it will be very hard to mix the chocolate and PB mixture. Stay tuned, I'll be posting a main meal later this week!
Enjoy!
Lydia
Peanut Butter Chocolate Truffles
Yield: 36 truffles
Ingredients:
8 oz. cream cheese
1 1/4 C. chocolate chips (I used semi-sweet)
1/2 C. peanut butter
Directions:
1. Cream you cream cheese in medium-sized bowl. Your cream cheese should be light and fluffy. Set aside.
2. Melt your chocolate chips using a microwaveable bowl for about 30 seconds.
3. Once chips are melted, stir in peanut butter. Mix
4. Once mixing is done, add chocolate/PB mixture to cream cheese.
5. Using your hands or wooden spoon mix until fully blended
6. Pour into 8x8 pan. Freeze for several hours.
7.. After frozen scoop out with spoon (I used a cookie scoop) and roll into balls. Coat in cocoa powder, sprinkles, etc.
Enjoy!
Lydia
Peanut Butter Chocolate Truffles
Yield: 36 truffles
Ingredients:
8 oz. cream cheese
1 1/4 C. chocolate chips (I used semi-sweet)
1/2 C. peanut butter
Directions:
1. Cream you cream cheese in medium-sized bowl. Your cream cheese should be light and fluffy. Set aside.
2. Melt your chocolate chips using a microwaveable bowl for about 30 seconds.
3. Once chips are melted, stir in peanut butter. Mix
4. Once mixing is done, add chocolate/PB mixture to cream cheese.
5. Using your hands or wooden spoon mix until fully blended
6. Pour into 8x8 pan. Freeze for several hours.
7.. After frozen scoop out with spoon (I used a cookie scoop) and roll into balls. Coat in cocoa powder, sprinkles, etc.