It’s been almost a month since we all vowed to scale back on the calories, Right? The holidays get me every time. I wouldn’t be surprised if I didn’t eat 10lbs. of sugar all by myself with cookies, cakes, pies and candies tempting me at every turn. I have a sweet tooth that aches for all things sugar so the first thing on my agenda was to hang my “no baking” sign in my kitchen right after the holidays.
I can truly brag that I have been really gooood. Y’all, this is a big deal for me. Did I mention my sweet tooth aches for sugar and to add to misery, here comes Valentine’s Day! Dang, can a girl get a break! Lucky for me, I made these balls of joy during the holidays, I posted a picture on my Instagram feed and the “likes” came rolling in.
All I can say is “get your taste buds ready” for pure bliss! Here is my recipe for Peanut Butter Chocolate Truffles just in time for Valentine’s Day! When I promised to share this recipe which is elementary my dear and no baking required, I decided to save it for Lover’s Day.
Just melt the chocolate in the microwave or my way, old school style, in a double broiler. There are a few steps to these little devils but nothing a peanut butter and chocolate lover couldn’t handle.
When Mr. “PB” and Ms. “C” met, It ywas love at first bite and this affair is being duplicated in every confectionery concoction imaginable. This recipe makes about 40 balls so you will have plenty to share and they freeze well. Remove a couple balls from the freezer and let them unthaw or not! 🙂
Enjoy!
Yields 40-45 balls
Save RecipeIngredients
- 1 ½ cups creamy peanut butter (16oz.)
- 4 cups (1lb.) confectioner’s sugar
- ½ cup (1 stick) butter, softened (do not melt)
- 1 cup finely chopped pecans, extra for garnish
- 3 cups melted semi-sweet chocolate chips
Instructions
- Combine peanut butter and butter in a mixing bowl using a paddle attachment. With mixer on low, slowly add confectioner’s sugar and pecans. Mix just until combined. Place mixing bowl in refrigerator until batter is firm. (Minimum of two hours). Remove chilled batter from fridge. Scoop and roll into 1 inch balls. Place balls on cookie sheet lined with parchment paper. Place in freezer and allow balls to firm. Melt chocolate chips in a microwave safe dish or on stove top in a double broiler, over medium heat. Remove balls from freezer and roll each ball in the melted chocolate and place back on the lined cookie sheet. Garnish with chopped pecans while chocolate is warm.
- Allow truffles to cool in fridge until firm.
