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
Instructions
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.
Recipe by Overtime Cook at https://overtimecook.com/2014/03/11/peanut-butter-caramel-truffles/