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Peanut Butter Truffles Recipe

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This recipe for Peanut Butter Truffles is from Angela's Awesome Edibles , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 C (11 ½ oz) milk chocolate chips
½ C whipping cream
2 Tb butter
½ C creamy peanut butter
34 C finely chopped peanuts

• Combine chocolate chips, whipping cream and butter in heavy, medium saucepan; melt over low heat, stirring
• Add peanut butter; stir until blended.
• Pour into pie pan.
• Refrigerate about 1 hour or until mixture is fudgy but soft, stirring occasionally.
• Shape into mixture by tablespoonfuls into 1Ό inch balls; place on waxed paper
• Place peanuts in shallow bowl. Roll balls in peanuts; place in petite four or paper candy cups. (If peanuts won’t stick
because truffle has set, roll truffle between palms until outside is soft.)
• Truffles can be refrigerated 2 to 3 days or frozen several weeks.
• For a pretty contrast, roll some of the truffles in cocoa powder instead of chopped peanuts.

Makes about 36 truffles.




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