1 cup sugar (powdered)
12 cup peanut butter (creamy or chunky)
3 tbsp. room temperature butter
(16 oz.) A white chocolate that is melting
Sprinkles, melted milk chocolate, or chopped nuts are all excellent options. Optional
Combine powdered sugar, peanut butter, and butter in a medium mixing basin. Stir the items together using a wide spatula.
Roll scoops of dough into round balls with a small portion scoop, cookie scoop, or your hands. Refrigerate for 15-30 minutes after placing on parchment paper.

Melt the chocolate in the microwave for 30 seconds at a time once the dough has chilled.

Place the dough bits on wax or parchment paper after dipping them in the melted chocolate. Allow it remains until the chocolate sets before adding the preferred topping.
Notes: Depending on how large you roll them, this recipe yields around 18-20 nibbles.
Don’t be concerned if the bites aren’t perfectly round. You may rearrange them immediately before dipping them into the chocolate once they’ve chilled. If you want a thicker shell, you may drop them twice.
To begin, melt half of the chocolate. You may not need one complete pound of truffles, depending on their size.
I pour any unused chocolate onto parchment paper and let it firm before storing it in a Ziploc bag for later use.
Shredded sweetened coconut, crushed peanuts, melted white chocolate, and sprinkles were used to decorate the tops. Before the chocolate has completely dried, sprinkle the topping on the freshly dipped truffle.
Colour candy melts have also been utilized for themed events and holidays!

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