Ingredients
- 1 cup sugar
- 1 cup evaporate milk
- 1/2 cup granulated sugar
- 2 pkg. (300 g each) peanut butter chips
- 86 blanched whole almonds, toasted unsalted peanut
halves, sliced almonds, or sliced hazel nuts
- melted chocolate garnish (optional)
- In heavy saucepan, bring milk and sugar to boil over
medium heat, stirring. Boil for 3 minutes, stirring constantly; remove
form heat. Add chips; stir until melted. Pour into bowl; cover and
refrigerate for about 1 hour or until firm.
- Shape teaspoon fulls into balls. Make thumbprint
in each; place almond inside and press mixture amount to form an egg
shape. Place on waxed paper-lined baking sheet, pressing base to flatten
slightly. Insert peanut halves for ears.
- Cover and refrigerate for about 1 hour or until firm.
- Decorate or coat with melted chocolate garnish
- truffles can be refrigerated in single layer in airtight
container for up to 1 week or frozen for up to 3 weeks.
- Makes 86 truffles
- Melted Chocolate Garnish - in micro-waveable bowl
combine 6 oz (175 g) semisweet chocolate with 4 tsp. vegetable oil.
Microwave 1 min or until glossy. Stir until smooth. Transfer to pastry
bag, add eyes, spots etc. or dip head first one at a time turning
in garnish to coat. Place on waxed paper and refrigerate for 10 -
15 minutes
|
