Tuesday, February 07, 2012

Chocolate Peanut Butter Cup Truffles

If you're hungry, then be forewarned that there are photos of chocolate in this post.

Don't say I didn't warn you!

As some of you may know the kitchen isn't exactly my favorite room in the house. If you know me, then you know that if I had my way (my selfish way. *cough*) I would spend all day cuddled up in a chair with some hot coffee, an over-sized sweater and a big, fat book.

But, I realize that is anything BUT practical for living a Christ-centered life. In living as I've been called, I have needed to learn that being in the kitchen is a way that I can serve my family. So, as such, I've been in the kitchen more and more both this year and the year past. Did I mention that the littles love the deserts I tend to make?

See? Baking pays. Who doesn't want a bunch of ooey gooey "Thank you" kisses from the children (or love. ;)) in one's life? *grin*

So, my latest baking adventure was short & sweet (pun intended.)- a delightful little recipe sent to me by a friend (after I begged it off of her because it was just so incredibly decadent.)!

Chocolate Peanut Butter Cup Truffles...oh. Trust me, love. They're delicious.

If you're like me and love anything that's sweet, slightly munchy and ever-so-slightly addictive, then hit the print button, get up and get started! You know you want to.

In order to make this bit of delightfulness, you'll need the following ingredients:

1lbs. Powdered Sugar
2 c. Peanut Butter
3 c. Rice Krispies crushed (but measured before crushing.)
1 stick of butter, softened
5 Big Hershey's Symphony Milk Chocolate Bars (or melting chocolate, if you prefer.)

Before I go into the directions, I'm going to tell you how to make your own, homemade, wholesome(ish) powdered sugar. Yes, Chéri, you heard that right.

Measure one pound of sugar (I used Organic Evaporated Cane Sugar) and dump it into your vita-mix, blender or food processor. Turn it on. Wait until it has changed to a powder-like texture and VOILA! Your own, homemade powdered sugar! Best thing you've heard all year, isn't it? I knew it would be.

Now put that aside and pull our the peanut butter and butter. Mix them together by hand in a big bowl. The butter should be soft enough to easily stir.

Add the crushed rice krispies and the powdered sugar and mix well.

Form them into little balls (truffle-sized...or larger. But really - however you want, ma chéri.) and place on a cookie sheet. Set aside.

Next you're going to get out a double boiler or heavy-bottomed pot and melt your chocolate. Carefully dip each truffle and roll it in chocolate. When it is completely covered, place on cookie sheet. When they're all covered, just stick them in the freezer until the chocolate has hardened.

I keep them in the freezer until a little while before I'm going to eat them, and then I just let them sit out for a few minutes before eating.

There you go! It's as easy as that! Now don't go too crazy in the kitchen, okay? When I was done I had chocolate on my elbows.

But it was fun. *grin*

Oh, and that extra chocolate in the pot? Slice up some organic apples and dip 'em in! You'll be glad you did.