Homemade Gifts: Peanut Butter Truffles

I only have one more treat package to deliver!  That is a good thing because there have been years when I've delivered the last one a day after Christmas or after Hanukkah... always hate when that happens.  But, I try to look at it as just allowing the holiday spirit to last a bit longer.  That's me... looking on the bright side!

Before I share my final treat of the week, I thought it would be fun to share some photos from the last couple of days.  For anyone who was looking for my Eat. Live. Be. post, I'm going to double up next week... I had a really good week, but with Hanukkah in full force I didn't have the time to put toward a thoughtful post for this week's topic.

What is Hanukkah without Latkes? 

Then, I had to fry up some panko breaded chicken strips... mine went on a salad, so I could keep the fried foods somewhat limited...

We made chocolate cut-out cookies and My Youngest made sure each one got plenty of sprinkles!

Next, are Peanut Butter Truffles!  Some would call them Peanut Butter Balls... but the recipe I used called them truffles... I call them PERFECT!

These little truffles are really pretty easy to make... I even had all the ingredients on hand in my pantry!  Bonus! 

I made up the peanut butter mixture and stuck it in the fridge for a day until I had the time to roll them out and then dip them.  They go together really easily... you could still make these to share during the upcoming holiday gatherings... or even at a New Year's Eve party.   Or... you could make them and stick them deep in the freezer and indulge occasionally.

This is another new recipe that I think will be returning to my holiday gifts next year! 


Peanut Butter Truffles
Source:  Better Homes & Gardens - Food Gifts

Ingredients

• 2 cups sugar
• 1 (5 ounce) can evaporated milk
• 1/2 cup butter
• 2 cups tiny marshmallows
• 3/4 cup creamy peanut butter
• 1/2 teaspoon vanilla
• 12 ounces dark or bittersweet chocolate, chopped
• 2 teaspoons shortening

Directions

1. Butter the side of a medium heavy saucepan.  In the pan, combine the sugar, evaporated milk and butter.  Cook and stir over medium-high heat until the mixture comes to a boil.  Reduce heat to medium and continue to boil at a steady rate for 12 more minutes; stirring occasionally.
2. Remove saucepan from heat.  Stir in marshmallows, peanut butter and vanilla.  Transfer mixture to a large bowl and chill for at least 45 minutes. 
3. Line a large baking sheet with waxed paper.  Shape the chilled mixture into 1-inch balls and place on the prepared baking sheet.  Freeze for 15 minutes or until firm.
4. In a medium saucepan, combine chocolate and shortening.  Cook and stir over low heat until melted and completely smooth.  Using a fork (or a chopstick), dip each ball into the chocolate and allow excess to drip back into pan.  Place dipped balls on waxed paper, once all have been dipped place in freezer to allow to set-up.

Makes about 50 truffles.

Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.