Peanut Butter Caramel Truffles are a little taste of heaven!
Every now and then, I make something that’s so delightful, words fail to describe it. These truffles are a perfect example.
I originally made these truffles for a Tzedaka (charity) party. I probably dreamed up this crazy combination at the height of a chocolate craving, but whatever made me do it, they were a smashing success. Just as the party was starting, before much food was even touched, these truffles were gone. That’s right, completely gone. All the poor souls who hadn’t gotten there fast enough to try one were pretty sad.
Needless to day, I needed to share this recipe with you folks. They’re a little time consuming to make, but worth every second. And every calorie.
- 4 bars (3.5 ounces each) milk chocolate
- ½ cup peanut butter
- ½ cup confectioners’ sugar
- 2 tablespoons butter or margarine
- approximately ½ cup good quality dairy caramel cream (I like the kind that comes in a glass jar from Baker’s Choice)
- ½ - ¾ cup peanut brittle (ice cream topping) or finely chopped peanuts
- Melt chocolate double-boiler (in a heatproof bowl over a pot of boiling water). Pour the melted chocolate into one of the mold cavities, filling it up. Immediately pour the excess chocolate out so all that remains is a very thin coating on the edges of the mold cavity. Repeat with the remaining sections of the mold.
- Once all of the sections of the mold have been coated, place the mold in the refrigerator or freezer until the chocolate is completely hardened.
- While the coating hardens, prepare the filling. Combine peanut butter, confectioners’ sugar, and margarine until combined and smooth. (This is easier to do using a mixer, but you can do it by hand if you prefer.)
- Fill the truffles: Place a small amount of caramel in the bottom of the mold, filling it about a third of the way.
- Next, place a thin layer of the chopped peanuts on top of the caramel. Top them with a small ball of the peanut butter mixture. Do not fill it all the way to the top of the mold, or the bottom of your truffle won’t be smooth.
- Lastly, top the fillings with more melted chocolate, filling the mold right up to the top. Use a rubber or offset spatula to smooth out the chocolate, then place the mold in the refrigerator or freezer to harden. Store in the refrigerator for up to 2 weeks or freezer for up to a month.
How’s everyone’s Purim prep coming along? If you haven’t finished yet, you should totally add these to your list! -Miriam PS – there’s a contest coming up on my facebook page! Make sure to LIKE it for updates and details!