Rich and decadent 4-ingredient Chocolate Peanut Butter Truffles take minutes to make, and minutes to be devoured!
Happy Monday, everyone! Today is my last full day in Boston before heading back to the tundra that is Michigan. It’s been a long three and a half weeks, and I’m so ready to get back into my kitchen! I have some great things planned for the next few weeks, and can’t wait to share them.
Up today are my peanut butter truffles. They are made with 4 ingredients and taste like a million bucks. They’re a pajama recipe. You know?
Oh, you don’t know? A pajama recipe is one of those recipes that make people say”wow, you’re so fancy,” when really you just stirred a few things together while in your pajamas.
Yes I just made up this term. Between this and crookers, I think I’m on a roll.
This week I had the pleasure of meeting two talented bloggers-Liz and Floating Kitchen and Karishma at Tang & Spice. It was so great to meet both of them, and I highly recommend you check out their blogs. I’m dying to make Liz’s Caramel Chocolate Clusters. And Karishma’s Mushroom Bolognese is calling my name!
Enjoy the beginnings of your weeks. My advice this week is to take a few moments for yourself. It can be hard during the winter to find time to appreciate things when we’re so caught up in work, school, and frankly not freezing our toes off. Work out. Cook a nice dinner with your significant other. Or make these truffles!
I’ll be back on Friday with more sugar 🙂
For the truffles
- 8 ounces cream cheese, softened
- 3 cups confectioner's sugar
- 1 3/4 cups semi-sweet chocolate chips
- 1 cup peanut butter
For the coating
- 1/3 cup peanuts, finely chopped
- 3/4 cup cocoa powder
- Melt the chocolate chips in a microwave in 30 second intervals, stirring in between each time until the chocolate is smooth and melted (heating in intervals will ensure you don’t burn the chocolate). Set aside.
- In a large bowl using an electric mixer, beat together the softened cream cheese and 1 cup of the confectioner’s sugar. Add in the melted chocolate and peanut butter, beat until smooth. Last, add the remaining 2 cups of confectioner’s sugar and beat on medium speed until everything is combined. Place plastic wrap on top of the mixture and put in to the refrigerator to set for about 2 hours.
- Once the truffles have set, use a melon baller to scoop the mixture and shape into balls. Coat half of the recipe in chopped peanuts and half in cocoa powder. Store in the refrigerator for up to a week.