Crispy Peanut Butter Toffee Truffles

It’s basket party fundraiser season and that always means finding new recipes for bite-sized appetizers and desserts. I attended my first party of the year last Friday night and had a great time meeting other parents in our school district and catching up with old friends.

I decided to bring a dessert after seeing the list of what everyone else at our table was bringing. I also needed something that I could make ahead of time, knowing how busy my week was going to be.

They were decadent. Crunchy, peanut butter balls wrapped in dark chocolate with a sprinkling of toffee bits on top. They’re simple to make but will be sure to impress anyone!

1 cup crunchy peanut butter
1 Tbsp unsalted butter, softened
1 cup powdered sugar
8 oz toffee pieces (reserve 1/3 cup for topping)
1 cup crisp rice cereal
10 oz dark chocolate wafers

In a large bowl, cream together the peanut butter and butter. Add in the powdered sugar and mix until smooth and creamy. Stir in the toffee pieces and cereal. I had to add a little more peanut butter at this point to get the mixture to stick together.

Roll into 1 inch balls and place on a parchment lined baking sheet. If you mixture is too sticky, refrigerate to chill. Once the balls are all rolled, place in the refrigerator for at least an hour.

When you’re ready, melt the chocolate wafers according to the package instructions. Place the reserved toffee bits in a small bowl. Coat the truffles in the chocolate and place on a parchment lined baking sheet. Sprinkle toffee bits on top. When finished, place the entire baking sheet back into the refrigerator to allow the chocolate to harden completely. Keep refrigerated until ready to serve.

Source: Lemon Tree Dwelling


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