Chocolate Peanut Butter Truffles...

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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?

...... Batteries.

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.

Enjoy!