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1 cup peanut butter (I use Skippy Naturals)
¾ cup sugar (if you are using regular peanut butter, start with ½ cup and taste after)
¼ teaspoon vanilla
1 tablespoon milk
2 cups chocolate melts (such as Wilton), almond bark, or chocolate chips
Sprinkles and/or chopped peanuts for decoration
1. Stir together the peanut butter, sugar, vanilla, and milk in a medium bowl. The mixture will be thick. Drop by tablespoonfulls onto a cookie sheet lined with wax paper. (I use a 1-inch cookie scoop for this step.) Freeze for at least 30 minutes.
2. Melt your chocolate in the microwave safe bowl according to the package directions. I like to do mine at 50% power for 1 minute, stir, then additional increments of 30 seconds (also on 50% power) stirring in between, until it is melted. Dip the peanut butter cookie dough balls in the chocolate and place on the cookie sheet lined with wax paper.
3. Top with sprinkles or chopped nuts. Chill until firm.
Tips for dipping:
· I like to heat my electric griddle on very low heat (200°) and cover it with two kitchen towels. I then set my bowl of melted chocolate on the griddle so the chocolate stays liquid. Stir it every once in a while to make sure the sides don’t harden.
· Add your peanut butter ball to the chocolate and (using a spoon) cover it with chocolate. I then use a toothpick to pick it up and set it on the cookie sheet, first dabbing off the excess chocolate with the spoon. Sometimes the toothpick will slide out easily; other times I will use a second toothpick to gently ease the first one out of the truffle. If the hole is large, use the spoon to cover with a little chocolate. It doesn’t need to look perfect; that’s what the sprinkles are for!
· I chill my truffles in the refrigerator for about an hour before packaging or stacking.
Yield: about 24 truffles
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