Every year at Candyfest, it isn’t a question of whether there will be a chocolate peanut butter item, but rather, what kind of peanut butter candy will there be?
Last year, we made Chocolate Peanut Butter Cups which were fabulous, but a fair amount of work. This year we wanted something different and perhaps a bit easier to prepare and we only half succeeded. These truffles were still more time consuming than we thought they would be because of all the rolling and the dipping, but they were also fantastic!
For over a year, I had been sitting on this recipe from a really beautiful retro-blog called Sugar & Meringue. So simple, could it be good? Ummm. Yeah!!
Crunchy Peanut Butter Chocolate Truffles
Adapted from a recipe at Sugar & Meringue
YIELD: The amount this makes depends on the size of your truffles. Paula and I made each truffle center 8 grams. Yes…we measured. The reason for our precision was that we needed to fit the finished candy into a very specific space in our candy box. You could make these in any size or shape that tickles your fancy. At 8 grams per center, we made over 100 truffles.
- 2 cups peanut butter (Jiff, Skippy and the like, not old-fashioned)
- 1/2 cup butter
- 16 oz. (4 1/2 cups) powdered sugar
- 3 cups Rice Crispies (or other puffed rice cereal)
- 18 oz. milk chocolate
- 1 tablespoon canola oil
In saucepan melt peanut butter and butter. In large bowl, combine powdered sugar and cereal. Pour peanut butter mixture over cereal mixture. Mix together with your hands like so.
Form into 1″ balls. Chill until firm.
Melt the milk chocolate then stir in the canola oil. Dip candies in them. We found that two forks worked quite well for this. Keep the chocolate warm and toss each truffle between the forks to try to remove excess chocolate…unless you want excess chocolate.
Place on wax paper line cookie sheet. Chill.
This was the candy most likely to be nibbled on during Candyfest 2011. You won’t be disappointed.