Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
2 tablespoons dark brown sugar
1/4 teaspoon salt
3/4 cup honey-roasted peanuts
8 thick bacon slices, cooked and divided
1/3 cup creamy peanut butter
6 ounces bittersweet chocolate, chopped
How to Make It
Process first 3 ingredients and 6 bacon slices in a food processor 20 to 30 seconds or until finely ground. Stir together bacon mixture and peanut butter in a small bowl until smooth. Cover and chill 2 hours.
Shape rounded teaspoonfuls of bacon mixture into 3/4-inch balls. Place on a parchment paper-lined baking sheet; chill 1 hour.
Chop remaining 2 bacon slices. Microwave chocolate in a microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Dip chilled bacon balls into chocolate. Place on a parchment paper-lined baking sheet. Immediately sprinkle tops with bacon. Chill 30 minutes before serving. Store in an airtight container in refrigerator up to 2 weeks.
These are average, they aren't great. They're easy to make. Just plan your timing, because there are several resting periods. We added a little sea salt to the finished product to bring out the saltiness. Not likely to make them again.
These are the BEST TRUFFLES EVER. The sweet/salty combo is to die for. Made them twice, once for a party and once for my husband--they didn't last long either time! Made them with turkey bacon the second time, which was delicious!
This recipe is not sweet enough for a truffle. Add 3/4 cup powdered sugar. It will be greatly improved. Also, don't use parchment paper. The bottoms of the candies stick to it. Use waxed paper instead. Will make again using the above improvements.
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