Day 7, 2014: Peanut Butter Truffles

You can find the recipe for these tasty morsels in the book Better Homes and Gardens Very Merry Cookies.  Made for you by Gail Aldred from the Middleton branch.

PEANUT BUTTER TRUFFLES

Prep 50 min.        Cook 12 min.     Chill 45 min.      Freeze 15 min.

2 cups sugar

1 5-oz can evaporated milk

1/2 cup butter

2 cups tiny marshmallows

3/4 cup creamy peanut butter

1/2 tsp vanilla

12 oz dark or bittersweet chocolate, chopped

2 tsp shortening

finely chopped peanuts (optional)

1.  In a medium saucepan combine sugar, evaporated milk and butter.  Cook and stir

over medium-high heat until boiling; reduce heat to medium.  Continue boiling at a

moderate rate for 12 minutes, stirring occasionally.  Remove from heat.

2.  Stir in the marshmallows, peanut butter and vanilla.  Transfer to a large bowl.  Chill for 45 min to 1 hour or until mixture is firm.

3.  Line a large cookie sheet with waxed paper or parchment paper.   Shape the chilled peanut butter mixture into 1-inch balls; place on the prepared cookie sheet.  Freeze for 15 min.

4.  In a medium saucepan combine chocolate and shortening.  Cook and stir over low heat until the chocolate melts.  Using a fork,  dip balls, one at a time, into melted chocolate allowing excess chocolate to drip off.  Place on a wire rack set over waxed paper.  If desired sprinkle with peanuts.  Let stand until chocolate is set.  Makes about 50 truffles.

Gail says, " This recipe was very easy and I can see myself doing these with my grandchildren.  I think they will have as much fun making them as eating them!"   You can find these goodies at the Middleton Library on Tuesday, Dec. 9.