Peanut Butter Cup Truffles Recipes

Steps:

• In a large bowl, whisk milk and pudding mixes 2 minutes. Let stand 2 minutes or until soft-set. In a 3-qt. trifle bowl or glass bowl, layer half of the cake cubes, pudding, whipped topping and peanut butter cups. Repeat layers. Refrigerate until serving.

Steps:

• Beat the confectioners' sugar, peanut butter, melted butter, vanilla extract and salt with an electric mixer until well combined. Roll rounded teaspoons of the mixture into round balls and place on a parchment-lined baking sheet.
• Roll the peanut butter balls in any or all of the possible truffle accompaniments. Chill until firm, about 20 minutes. These truffles are best served very chilled.

Steps:

• Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter., In a small saucepan, combine honey and remaining butter over medium heat; cook and stir until blended. Stir in peanut butter until smooth. Remove from heat; whisk in confectioners' sugar and vanilla. Spread into prepared pan. Refrigerate, covered, 2 hours or until firm., Place peanuts in a shallow bowl. Using foil, lift candy out of pan. Remove foil; cut candy into 64 squares. Shape squares into balls; roll in peanuts. Store between layers of waxed paper in an airtight container in the refrigerator.

Steps:

• For truffles, in a microwave-safe bowl, melt chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in peanut butter. Cover and refrigerate for 15-20 minutes or until firm enough to form into balls. Shape into twelve 1-in. balls; roll in cocoa. Set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and coffee and mix well. , Fill 12 paper-lined muffin cups two-thirds full. Top each with a truffle (do not press down). , Bake at 350° until a toothpick inserted in cake portion comes out clean, 15-20 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a heavy saucepan over low heat, melt chocolate with cream, stirring constantly. Remove from the heat; stir in peanut butter until smooth. Transfer to a small bowl; chill until mixture reaches spreading consistency. Frost cupcakes. Store in the refrigerator.

Steps:

• Place graham cracker crumbs in a bowl.
• Pour melted butter over graham crackers and mix well.
• Add cream cheese and peanut butter and mix well.
• Add powdered sugar 1/2 cup at a time mixing well after each addition, until all has been added.
• Scoop a Tablespoon sized amount of mixture out of bowl and roll into a ball.
• Place this on a lined cookie sheet, spacing truffles close together 6 - 7 per row. Set aside.
• Depending on size of your truffles and how close you space them, you may need two cookie sheets.
• Melt chocolate according to package directions.
• Gently place a truffle in the chocolate, roll it around and remove it with a fork.
• Tap the fork on the side of the bowl, allowing the excess chocolate to drip off back into your chocolate bowl.
• Gently place truffle back on cookie sheet and move on to the next one, until all are done.
• Chocolate should harden quickly.
• Once all truffles are covered, melt different color of chocolate according to package directions. Using a fork, drizzle the chocolate on top of your truffles for a pretty decoration.
• Once dry, devour!

Steps:

• To prepare chocolate peanut butter mixture and chill: Heat cream with peanut butter in a 1quart heavy bottomed saucepan. Use a whisk to break up peanut butter so it melts evenly. Meanwhile, melt chocolate in the top of a double boiler over barely simmering water. When chocolate and peanut butter is smooth, combine with melted chocolate, using a whisk. Force through a mediummesh sieve into another bowl, using a rubber spatula. Stir in vanilla. Let cool, then cover and chill 2 to 4 hours (or overnight). To up to shape truffles: Whisk powdered sugar and cocoa together, then sift into another bowl to combine thoroughly. Grind peanuts, if using, in the bowl of a food processor fitted with the steel blade. Line a large baking sheet or tray with waxed paper or 30 to 50 1inch paper candy cups (yield will depend on the size of your scoop used to shape truffle). To shape truffles: If very chilled, let mixture sit out at room temperature for 20 minutes to soften slightly. Scoop out or spoon small portions of chilled filling and roll into a ball. If desired, push a "Goober" through the side, into center of round and roll to correct shape. Roll truffle in cocoa mixture or ground nuts and place in candy cups. Place in a decorative tin or gift box, separated by sheets of waxed paper or decorative foil. Keep chilled to maintain best flavor and texture.

Steps:

• Heat oven to 375°F. In large bowl, mix cookie mix, oil, water and egg with spoon until soft dough forms. Shape into 36 (1 1/4-inch) balls (about 1 tablespoon each); place in ungreased mini muffin cups. Press indentation in center of each with end of wooden spoon.
• Bake 8 to 10 minutes or until light golden brown around edges. Immediately repeat indentation into center of each cookie with end of wooden spoon to create 1-inch opening, cleaning off end with paper towel when needed. Cool in pan 15 minutes. Remove to cooling rack; cool completely.
• Spoon frosting into resealable food-storage plastic bag. Cut off corner of bag. Gently insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 1 teaspoon per cookie cup. Cut each truffle in half with small serrated knife, using a gentle sawing motion. Place truffle half on top of frosting, cut side down; drizzle with cookie icing, and immediately sprinkle with candy sprinkles.