Peanut Butter Truffles



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Servings: 50
Yield: about 50 truffles
Prep Time: 50 mins
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Ingredients
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    2   cups 
    sugar
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    1  5  ounce can 
    evaporated milk
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    1/2  cup 
    butter
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    2   cups 
    tiny marshmallows
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    3/4  cup 
    creamy peanut butter
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    1/2  teaspoon 
    vanilla
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    12   ounces 
    dark or bittersweet chocolate, chopped
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    2   teaspoons 
    shortening
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    Finely chopped peanuts (optional)

Directions
1.
Butter the side of a medium heavy saucepan. In the saucepan, combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture is boiling. Reduce heat to medium; continue boiling at a moderate, steady rate for 12 minutes, stirring occasionally.
2.
Remove saucepan from heat. Stir in marshmallows, peanut butter, and vanilla. Transfer mixture to a large bowl. Chill for 45 minutes to 1 hour or until mixture is thick and can be molded.
3.
Line a large baking sheet with waxed paper or parchment paper. Shape mixture into 1-inch balls; place on the prepared baking sheet. Freeze for 15 minutes.
4.
In a medium saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Dip balls, one at a time, into melted chocolate. Let excess chocolate drip off balls. Place on a wire rack set over waxed paper. If desired, sprinkle with peanuts. Let stand until chocolate is set.* Makes about 50 truffles.
Tip
  • *Test Kitchen Tip: If desired, when chocolate is set, drizzle with a little melted milk chocolate. Let stand until chocolate is set.
Storage
  • Layer truffles between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 weeks.
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