By the way, one of my friends once called these “truffles”, which I thought was hilarious. That’s a very fancy name for what is, essentially, a delicious ball of sugar.
- All optional – you might want to just pick one or two to roll the balls in.
· 1 8oz. package of Baker’s® semi-sweet baking chocolate (or, you can use 2/3 a bag of semi-sweet chocolate chips – whatever works and is cheaper)
· ½ cup peanut butter
· 1 tub of Cool Whip®, thawed out
· Flaked coconut*
· Chopped nuts*
· Colored sugar*
DirectionsSeriously, those are the only ingredients.
Melt the chocolate.
Stir in the peanut butter until it’s blended and let it cool for a while, til it gets close to room temperature.
Then, stir in the Cool Whip®.
Refrigerate for about an hour and a half or so.
Here’s where it gets super messy. Take the bowl out of the fridge, grab a tablespoon (a regular big dinner spoon works fine), scoop up some batter and roll it in your hands until it’s about a 1” ball and put on a cookie sheet. Did I mention wash your hands first? Wash your hands first. Don’t be gross. Regardless, you probably won’t get through the whole bowl before it starts totally sticking to your hands. If/when that happens, put the bowl back in the fridge for a bit, wash your hands and go do something else until the batter is cold again.
If you want, before you put these on a cookie sheet you can roll them in something else (flaked coconut, chopped nuts, sprinkles). I can guarantee you that if you do, you will end up with a total Pinterest fail like these. The ones on websites and in cookbooks look gorgeous. Mine do not. Yours probably won’t either. But they’re super simple and taste great.
1 thought on “Peanut Butter and Chocolate Truffles”
I have not included it in the past. I am just starting to add it to a recipes going forward. But since you asked, I did the analysis on this recipe and added it ;). Please let me know if that helps.