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I’ve been planning on making truffles for weeks and set out to make a dark chocolate truffle that involved a lot of prep work with several steps.  However, I’ve been a bit under the weather and have decided to go easy on myself and make these Peanut Butter Truffles which take very little time.  One of the local grocery stores mails out a magazine called “Seasons” which is filled with seasonal recipes.  I found this easy to make truffle recipe and thought it sounded good.  A little melting in the microwave, a little mixing, a little chillin out in the fridge and they are ready to go.  Really cute and fun to eat too!



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You’ll need some creamy peanut butter, rice cereal, powdered sugar, butter and almond bark.


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The rice cereal should be crushed fine.  The easiest way is to run it through a food processor.


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Melt 1 stick of butter in the microwave, about 60 seconds.


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Once the butter is melted, add 2 cups of peanut butter and stir.


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It will be thinner and creamier.  I, on the other hand ran out of creamy peanut butter and had to rely on a a jar of chunky to get by, so my mixture turned out a bit lumpier than it should have.


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Add the crushed rice cereal and sift 2 cups of powdered sugar to the peanut butter mixture.


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Begin mixing it together.  It takes a bit of patience as the mixture is stiff and hard to mix until the powdered sugar is incorporated.


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Now it’s ready to chill out in the fridge for 20 – 30 minutes.  Cover with a lid or some plastic wrap first.


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After the 20 minutes are up the mixture is easier to roll.  Measure a tablespoon amount of the peanut butter mix and roll into a ball.  Place on a sheet of parchment paper.


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Refrigerate peanut butter balls for 1 1/2 hours or 30 minutes in the freezer.


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I’m going to dunk them in melted almond bark and set them on a cooling rack to harden.  Place a sheet of parchment underneath to catch any drippings.


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I totally forgot to get a picture of the melted almond bark.  I melted it in a microwave safe bowl, stirring after every minute until it was creamy.  I used a fork to dunk each peanut butter ball and set on the cooling rack to harden.


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Any imperfections are hidden in these pretty little paper cups.


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Make a few to share with your neighbors, co-workers, teachers and friends this holiday season!

Peanut Butter Truffles (adapted from Seasons/Hy-Vee)

1/2 cup Butter
2 cups Creamy Peanut Butter
3 cups Rice Cereal, finely crushed
2 cups Powdered Sugar, sifted
1 (20 ounce) package Almond Bark

In a microwave proof bowl, melt butter on high power for about 60 seconds.  When melted, stir in the peanut butter until smooth.  Mix in crushed rice cereal and powdered sugar.  Refrigerate for 20 minutes.

Line a large baking sheet with parchment paper.  Roll about 1 tablespoon peanut butter mixture into balls and place on prepared baking sheet.  Chill in the refrigerator for 1 1/2 hours or 30 minutes in the freezer.

In a microwave safe bowl, melt half of the almond bark according to package directions.  Using a fork, dip balls into the melted almond bark and place on a cooling rack.  Place a piece of parchment paper underneath to catch any drippings.  Repeat with remaining balls.  Let cool until the coating has hardened.  Store covered in refrigerator.

Makes approximately 48 truffles