I hope your Christmas shopping is going smoothly.
Are you finished yet?
I certainly am NOT finished.
Every single year I try to start early... around or on Black Friday... but it never fails. I end up shopping all the way until Christmas.
I have literally been out on Christmas Eve for little things that I've forgotten to pick up. Christmas morning... for what else?
I really am organized. I promise. For some reason it's the Christmas shopping that gets me. Every single time.
Maybe it's because I'd rather be baking this time of year. Yes people, baking is what I do when I put things off...... like not shopping to avoid all the holiday season crowds.
Don't get me wrong, that's not the only reason why I bake. I really do enjoy baking for friends and family.
I also like shopping... this time of year though... um, not so much.
So, to avoid all the crazies out this past weekend, I whipped up this batch of truffles.
I am so happy I did!
Chocolate Peanut Butter Truffles
Adapted from Toasted Almond Truffles
- 1/4 Cup Granulated Sugar
- 1/2 Cup Evaporated Milk
- 1 Bag (10 Oz.) Swirled Milk Chocolate And Peanut Butter Morsals
- 1 Teaspoon Pure Vanilla Extract
- 1 Cup Finely Chopped Honey Roasted Peanuts
In a heavy duty saucepan, combine the sugar and milk. Stirring constantly, bring to a full-rolling boil over medium/low heat. Continue stirring for 3 minutes. Remove from the heat and quickly stir in the morsals until smooth. Add the vanilla and combine. Refrigerate for 2 hours.
Once the truffle mixture has been chilled, remove from the refrigerator and shape into 1 inch balls. Roll in the chopped peanuts. Store covered in the refrigerator. Makes 18 truffles.