I got this recipe from my friend, Katy, around this time last year, and adapted it to increase the chocolate flavor, replacing the hot chocolate mix with Dutch-process cocoa powder. If you’re a fan of chocolate and peanut butter like me, I guarantee you will love these! Delicious, and so easy to make! These would be a great addition to holiday spreads or food gifts, particularly if you need something in a hurry.
For more Christmas cookie and candy ideas, scroll below the recipe.
Peanutty Chocolate Truffles
Hershey’s Dark cocoa powder is now widely available in supermarkets, but you can substitute regular cocoa powder if you are unable to locate any Dutch-process cocoa powder.
Printable recipe with picture
3/4 cup creamy peanut butter
1/4 cup (1/2 stick) butter or margarine, softened
1 teaspoon vanilla extract
1 cup powdered sugar
1/4 cup Dutch-process cocoa powder (Hershey’s Dark cocoa powder is now widely available in supermarkets)
1 cup finely chopped cocktail peanuts
Line baking sheets with wax paper. Beat peanut butter, butter and vanilla extract in medium bowl until creamy. Add powdered sugar and cocoa and beat until incorporated. Mixture will be thick. Place peanuts in a flat dish. Scoop peanut butter mixture into 1-inch balls; roll in peanuts to coat. Place on prepared baking sheets. Refrigerate until firm.
Recipe source: Katy R.