Ingredients
- 2 cup smooth peanut butter
- 1/2 cup unsalted butter
- 2 teaspoon vanilla extract
- 3 cup powdered sugar, sifted
- 1 bag semi-sweet chocolate chips
- 1 bag plastic sandwich baggie
Preparation
Baking Directions:
With a Kitchen Aid or hand mixer, blend peanut butter and unsalted butter until smooth.
Add vanilla and then slowly add powdered sugar until mixture is blended.
Roll filling mixture into 1-inch balls.
For best results, place formed balls into freezer covered with saran wrap.
This process allows you extra time when rolling in the warm chocolate.
In a small sauce pan, heat water to boiling and place a small Pyrex bowl with chocolate chips over the water, but do not allow the bowl to touch the water.
Heat water as needed to keep chocolate melted.
Remove frozen peanut butter balls from freezer and carefully drop one at a time into warm chocolate.
Use a fork to remove and place onto waxed paper, releasing ball with a second fork.
Let chocolate set.
Take small plastic sandwich bag and add a tablespoon of melted chocolate into one corner of the baggie.
Snip a small piece of the baggie and drizzle chocolate onto each of the dipped truffles in any desired pattern.
Place truffles in refrigerator to set completely, and store finished truffles in a cool, dry place or in the refrigerator for up to one week.
Makes approximately 64 truffles.
