Shelly's Recipe

PEANUT BUTTER FUDGE TRUFFLES

Category: Candy

1/4 cup unsalted butter
1/3 cup creamy peanut butter
2 tsp vanilla extract
1 1/2 to 1 3/4 cups powdered sugar
8 oz good-quality bittersweet chocolate, finely chopped, melted, tempered

Line baking sheet with parchment paper. In small saucepan, heat butter and peanut butter over medium-low heat until melted and smooth. Stir in vanilla and enough powdered sugar to make firm but moist mixture that can be formed. Roll mixture into 1 inch balls. Set aside until ready to dip in chocolate, or sprinkle with cocoa.

One by one, drop truffle centers into melted chocolate; carefully lift them out with a fork, twisting candies to create a swirl of chocolate on top of each one. Place dipped candies on baking sheet. When all centers are dipped, drizzle with any remaining chocolate. Let truffles set at room temperature or refrigerate 15 minutes. When set, place truffles in paper candy cups. (Truffles can be made up to 1 month ahead and refrigerated or up to 2 months ahead and frozen.)

NOTE: This recipe can be easily doubled, especially if you are making the truffles for gifts. Make sure to use baking chocolate and not chocolate chips, which wont melt very well. If desired, you can sprinkle the truffles with unsweetened cocoa after the chocolate coating has dried. 18 truffles

VARIATION: Cashew Raspberry Truffles: Substitute cashew butter for peanut butter; stir in 1 tbsp raspberry liqueur instead of vanilla extract in centers. Dip in chocolate as directed. Garnish each truffle with 1 cashew half.

VARIATION: Almond Joy Truffles: Substitute almond butter for peanut butter and 1/2 tsp coconut extract for vanilla extract. Dip centers in chocolate as directed; roll in sweetened shredded coconut.