Chocolate Peanut Butter Truffles
Wild Harvest
Wild Harvest
Recipe - Stillwater Wine & Spirits
Chocolate Peanut Butter Truffles
Prep Time30 Minutes
Servings36
Cook Time120 Minutes
Ingredients
1 stick Wild Harvest organic unsalted butter, softened
1 cup Wild Harvest organic creamy or crunchy peanut butter
1/2 teaspoon Wild Harvest organic vanilla extract
3 cups Wild Harvest organic powdered sugar
2-20 ounce bags Wild Harvest organic Belgian semi-sweet chocolate chips
1 teaspoon Wild Harvest organic canola oil
Directions
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Using a stand mixer fitted with a paddle attachment or a hand held mixer, beat the butter on medium-high speed until smooth. Add the peanut butter and mix until combined, about 2 minutes.
- Add the vanilla extract, salt, and powdered sugar and beat on low until combined, 2-3 minutes.
- Roll the peanut butter dough into 1 inch balls and place on the lined baking sheet.
- Cover and chill the peanut butter balls for at least 1 hour.
- Place the chocolate chips and canola oil in a microwave save bowl. Heat in 20 second increments until chocolate has melted and smooth, stirring after each increment.
- Remove the peanut butter balls from the refrigerator, submerge each ball into the chocolate. Using a fork, lift out the coated peanut butter ball and allow excess chocolate to drip off and place on the lined baking sheet.
- Drizzle remaining chocolate over the top of the truffles.
- Refrigerate the truffles for 30 minutes or until chocolate has completely set before serving.
30 minutes
Prep Time
120 minutes
Cook Time
36
Servings
Shop Ingredients
Makes 36 servings
Directions
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Using a stand mixer fitted with a paddle attachment or a hand held mixer, beat the butter on medium-high speed until smooth. Add the peanut butter and mix until combined, about 2 minutes.
- Add the vanilla extract, salt, and powdered sugar and beat on low until combined, 2-3 minutes.
- Roll the peanut butter dough into 1 inch balls and place on the lined baking sheet.
- Cover and chill the peanut butter balls for at least 1 hour.
- Place the chocolate chips and canola oil in a microwave save bowl. Heat in 20 second increments until chocolate has melted and smooth, stirring after each increment.
- Remove the peanut butter balls from the refrigerator, submerge each ball into the chocolate. Using a fork, lift out the coated peanut butter ball and allow excess chocolate to drip off and place on the lined baking sheet.
- Drizzle remaining chocolate over the top of the truffles.
- Refrigerate the truffles for 30 minutes or until chocolate has completely set before serving.