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Peanut Butter Truffles
1 18-ounce jar chunky peanut butter 4 cups confectioners’ sugar 1 teaspoon vanilla 1/2 teaspoon salt 1 pound (4 4-ounce bars) semisweet chocolate (bars for baking available in the baking section of the grocery store) 1 teaspoon unsalted butter 1 1/2 to 2 cups chopped peanuts (without skins) waxed paper cookie sheet toothpicks Melt the butter in a small saucepan. Put the melted butter and the peanut butter, confectioners’ sugar, vanilla, and salt into a large bowl. Mix with a wooden spoon. Line a cookie sheet with waxed paper. Roll the peanut butter mixture into small balls and place on the waxed paper lined cookie sheet. Freeze for about 20 minutes. Break or chop the chocolate into small chunks with the 1 teaspoon of butter and melt in the top of a double boiler. Mix well and make sure there are no lumps. Turn down the heat to lowest setting. Remove the peanut butter balls from the freezer. Stick a toothpick in each peanut butter ball. Holding the toothpicks, swirl the peanut butter balls in the melted chocolate so that it almost covers the peanut butter balls. You should still see some of the peanut butter at the top. Dip each chocolate covered peanut butter ball into the chopped nuts and place onto the waxed paper lined cookie sheet. Place in refrigerator. Store in refrigerator for about a week or in the freezer for 2 to 3 weeks. Makes about 60 peanut butter truffles. Lesley Pew |
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