Peanut Butter Truffles

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  • 2 cup(s) sugar
  • 1 (5 oz.) can(s) evaporated milk
  • 1/2 cup(s) butter
  • 2 cup(s) mini marshmellows
  • 3/4 cup(s) creamy peanut butter
  • 1/2 teaspoon(s) vanilla
  • 12 ounce(s) chocolate, semisweet chopped
  • 2 teaspoon(s) shortening
  • peanuts finely chopped


  1. Butter the side of a medium heavy sauce pan. In the saucepan, combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture is boiling. Reduce heat to medium; continue boiling at a moderate, steady rate for 12 minutes, stirring occasionally.

  2. Remove saucepan from heat. Stir in marshmellows, peanut butter and vanilla. Transfer to a large bowl. Chill for 45 minutes to 1 hour or until mixture is thick and can be molded.

  3. Line a large baking sheet with waxed paper or parchment paper. Shape mixture into 1-inch balls; place on the prepared baking sheet. Freeze for 15 minutes.

  4. In medium saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Dip balls, one at a time, into melted chocolate. Let excess chocoated drip off balls. Place on the wire rack set over waxed paper. Sprinkle with peanuts. Let stand until chocolate is set.

  5. Makes 50 truffles.
January 2012

This recipe is a personal recipe added by KathyGill and has not been tested or endorsed by MyRecipes.

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