Reese’s Cup Truffles
By Sue Lau | Palatable Pastime
Disclaimer: Although I have received compensation and/or product from the event sponsors, all opinions and relevant recipe content are my own.
Reese’s Cup candies have always been one of my favorites since I was a kid. I remember when I was young, I made my first concoction of homemade candy on my own by cutting chocolate Easter eggs in half, and sandwiching peanut butter between them. I thought I was clever. And for the 1960’s, I was.
In more recent years I have tried making peanut butter candies that molded into pumpkins. Those were cute, but to be honest, they were always a little too sweet for me. And the same went for any Reeses mockup until I came across the powdered peanut butter this year. It is definitely the solution, since it cuts back the sugar and increases the peanut flavor- along with keeping the dough stiff enough to model into shapes without being disgustingly sweet or overly runny.
So beyond that it is just a matter of melting the chocolate, adding a little shortening to help keep it from seizing up. I used to do that in disposable cups, but have since got myself a silicone dipping pot that I can chill the excess chocolate and it pops right out with no mess.
I still had a little bit of trouble with the chocolate, but just added more melted shortening. Only do that as much as you need because if you add too much, it will become dippable, but will also have a hard time setting up to dry. If you have dipped chocolate before you know just what I mean, and if you haven’t, well, you will get used to it.
My thanks go out again to Imperial sugar, who shipped me a ton of sweetness of all sorts. If you do find yourself with powdered sugar and looking for what to do with it beyond making frostings and icings, this will use up a motherlode.
I hope you enjoy! Make sure you enter the giveaway on the hot chocolate mix welcome post, and don’t forget to click the blue frog to see the rest of the #Choctoberfest linkup. Until tomorrow!
Welcome back to the third annual #Choctoberfest! Allison over at the Pintertest Kitchen has put together another great event with wonderful prizes from our event sponsors that you can sign up to win in the drawing. Imperial Sugar have outdone themselves (yet again) with a boatload of sweetness for both prizes and providing product for the bloggers to work with. As well, other sponsors have pitched in to help, including Barlean’s, Rodelle, and Davis Chocolate.
Over 70 bloggers are participating in #Choctoberfest 2017 and will be posting 200+ chocolate recipes over the next week. Keep your eyes peeled, visit any of the blogs listed below, or use the #Choctoberfest hashtag on Instagram, Twitter, and Facebook to follow along. You can also check out our #Choctoberfest Pinterest board, where we post chocolate recipes all year long.
You can also enter to win our #Choctoberfest prize pack, worth $450!
Thank to our amazing sponsors who are contributing the prizes. To see the giveaway info and enter, click the #Choctoberfest Welcome post. The giveaway goes on through the weekend.
click here——->>>>Choctoberfest Welcome & Giveaway!<<<——-
Reese's Cup Truffles
Time includes separate inactive chilling times.
- 1 cup smooth peanut butter
- 1 cup powdered peanut butter or peanut flour
- 2 teaspoons vanilla
- 2 tablespoons melted butter
- 2 cups Imperial sifted powdered sugar (+/- amount depending on the stiffness of your peanut butter)
- 6 ounces milk chocolate
- 1 tablespoon shortening
- Wilton colored cookie icing
- Place peanut butter, peanut powder, vanilla and melted butter in a food processor and pulse until smooth.
- Add powdered sugar half cup at a time mixing until you have a stiff dough.
- Measure out dough by rounded tablespoonful and form into a ball.
- Chill until firm, at least one hour.
- Melt chocolate and shortening in the microwave, stirring every 15 seconds or so until melted.
- If the chocolate seizes, add a little vegetable oil, one tbsp at a time, and stir and rewarm, until it flows.
- Dip peanut butter balls in chocolate and drain excess; place on a silpat lined sheet and refrigerate until firm.
- Decorate top with a drizzle of colored cookie frosting, if desired, and chill again for 45 minutes.
- Store chilled in an airtight container.
From the kitchen of palatablepastime.com
#Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you’ll get a chance to win some awesome prizes.
Click on the hop link button to be transported to the other blogger’s recipes of the day for #Choctoberfest: