“Christmas is not as much about opening presents as opening our hearts.” -Janice Maeditere
If you have been following along, we are up to day 11 in the 12 days of Christmas baking. I went with a recipe from America’s Test Kitchen for these peanut butter truffles. If you are familiar with Ohio’s favorite candy, the buckeye, you will know these are delicious. The blend of peanut butter and confectioner’s sugar dipped in chocolate, is fabulous to begin with, but then you add in the America’s Test Kitchen modifications and you have a delicious piece of candy. They add a small amount of cream cheese to give the filling a pleasant tang, yet it keeps the sweetness.
The only thing I would change on this recipe is to temper the chocolate. Due to time constraints and the difficulty of tempering chocolate, they chose to keep it simple. They wanted the shine of the chocolate, without the effort of tempering. Which they achieved by adding a small amount of oil to the chocolate. They have you store these in the refrigerator until serving time, which is what we did. You can see from the images, the condensation that is on the chocolate when you do that. Which is fine, it slowly goes away as the candy warms up. But the flavor is best when the peanut butter center is chilled.
We used creamy peanut butter in this recipe, but you can also go with chunky if you prefer that. I kept with the creamy because we put chopped peanuts into the truffle, and I didn’t want it too crunchy.
I hope you enjoy the recipe as much as we do. It’s such a simple no bake recipe, that everyone loves. I suppose technically it should not be on the Christmas baking list, but hey…It’s my list and I can add it if I want to. As always, we would love to hear how you do with the recipe, and don’t forget to save some for yourself.
- 1/2 cup confectioner's sugar
- 3 tablespoons creamy peanut butter
- 1 ounce cream cheese, softened
- 2 tablespoons salted dry-roasted peanuts, chopped coarse, plus 20 peanut halves
- 1/4 teaspoon vanilla extract
- 2/3 cup semisweet chocolate chips
- 1 tablespoon vegetable oil
- Line a large plate with parchment paper.
- Stir sugar, peanut butter, cream cheese, chopped peanuts, and vanilla in bowl until uniform.
- Roll mixture into twenty 1/2 inch balls; space balls evenly apart on prepared plate. Freeze, uncovered, for 15 minutes.
- Microwave chocolate and oil in bowl, covered, at 50 percent power, stirring occasionally, until smooth, 2-4 minutes.
- Using a fork, pick up 1 ball and dip in chocolate to coat, letting excess chocolate drip back into bowl.
- Return ball to plate, and immediately place peanut half on top. Repeat with remaining balls.
- Freeze balls uncovered, until chocolate has hardened, about 10 minutes.