Eric told me this recipe from America's Test Kitchen is delicious and easy, so when I wanted to make a sweet bite to go with our football food I decided they would be perfect. They did not disappoint! The peanut butter inside with the crunch of peanuts was a perfect complement to the chocolate coating. Who doesn't like peanut butter and chocolate together anyway?! What makes this an even better recipe is how easy they are to make. The original recipe only makes 20 that are 1/2" in circumference, so I doubled their recipe and made mine into 1" balls. What I am blogging here is the amount of ingredients I used. Scott especially loved them since chocolate paired with peanut butter is one of his favorite sweet treats, so of course it was one of the main reasons I chose to make these. Gotta spoil all my boys!
1 c. (114 grams) powdered sugar
6 TB creamy or chunky peanut butter (I used chunky for even more crunch.)
2 oz (56 grams) cream cheese, softened
1/4 c salted dry-roasted peanuts, chopped coarsely, plus 20 peanut halves
1/2 t vanilla
8 oz (226 grams) semisweet chocolate, chopped or 1-1/3 c semisweet chocolate chips
2 TB vegetable or peanut oil
Line a large plate with parchment paper. Stir sugar, peanut butter, cream cheese, chopped peanuts and vanilla in a bowl until uniform. Roll mixture into 1" balls, and space them evenly apart on prepared plate. Freeze, uncovered for 15 minutes.
Microwave chocolate and oil in bowl, covered at 50% power, stirring occasionally until smooth, 2-4 minutes. (Because I doubled the recipe it was taking the chocolate too long to start melting so I did it on full power for 30 seconds until it started melting. Then I kept stirring it on shorter microwave times. Once it was almost completely melted I took it out of the microwave and stirred it until all of it was melted. If it is overheated in the microwave the chocolate will start to harden and can't be salvaged, so be very careful when melting chocolate in the microwave.)
Stick a toothpick into a ball and dip it into the melted chocolate to coat, letting excess chocolate drip back into the bowl. Return the ball to the plate, remove the toothpick and immediately place a peanut half over the toothpick hole. Repeat with remains balls. Freeze balls, uncovered until the chocolate has hardened, only about 10 minutes. Serve, or store in refrigerator until serving time. (Truffles can be refrigerated in airtight container for up to 1 week.)
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