We were invited to a Halloween party. I took this as a great time to check with my latest pins.
I decided to make peanut butter pretzel chocolate truffles and I couldn't pass up using the new candy corn oreos I bought at Target.
The peanut butter ones I thought were super yummy. They went very fast. The oreo ones were good, but I don't know that I need to make them again.
Peanut butter pretzel truffles:
Ingredients
½ cups Creamy Peanut Butter
5 Tablespoons Confectioners Sugar
1 Tablespoon Room Temperature, Unsalted Butter
1 cup Pretzels, Crushed
5 ounces, weight Melted Milk Chocolate
Preparation Instructions
In a medium-sized bowl, stir together peanut butter,
confectioners’ sugar, unsalted butter and crushed pretzels.
Roll into 1″ balls and put them onto a tray. Freeze for 30 minutes, or until firm.
Melt chocolate in a saucepan over low heat. Dip balls into
melted milk chocolate and put them onto a parchment paper lined tray.
Refrigerate until set.
Depending on size, you will end up with about 12 balls. I
recommend that you double this recipe!
Candy Corn Oreo truffles:
Yield: 12-15 truffles
Prep Time: 25 minutes plus chill time
Ingredients:
1 (10.5 ounce) package Candy Corn Oreo Cookies
4 ounces cream cheese, softened
8 ounces Vanilla Candy Melts (see note below)
1.5 teaspoons vegetable shortening
Directions:
1. Using a food processor, crush all of the cookies into
fine crumbs. If you don’t have a food processor, you can crush the cookies in a
resealable plastic bag using a rolling pin.
2. In a medium bowl, combine cookie crumbs and cream; mix
until well blended. Line a baking sheet with parchment or wax paper. Roll
cookie mixture into 12-15 balls, about 1-inch in diameter. Place the cookie
balls onto prepared baking sheet and refrigerate the balls for about 45 minutes
or until firm.
3. Melt the candy melts according to package directions.
Stir in shortening. The shortening will thin the mixture down a bit. If the
chocolate is still too thick, gradually add a bit more until you reach a
desired consistency for dipping.
4. Dip balls in the melted candy melts and place back onto
the prepared baking sheet. If desired, sprinkle the tops of the candy coated
cookies balls with sprinkles, candy corn or drizzle with contrasting colors of
melted candy melts.
5. Refrigerate until firm, about 1 hour. Store leftover
truffles, covered, in refrigerator for up to 3 days.
The original pins:
