Holiday Truffles – Peanut Butter Blossoms

This recipe is a labor of love only because it takes so much time to make handmade chocolates. But believe me, it’s weeell worth the effort.

1. Prepare a double boiler with water in the bottom. Turn heat to medium-low. Chop the wax in small pieces. Place the wax and chocolate chips in the top of the double boiler. Let them melt together while you prepare the centers.

2. In a large mixing bowl, cream the butter, peanut butter and vanilla with an electric mixer. Add in the 10x sugar, a little at a time, until crumbly.

3. Use a cookie scoop to measure a consistent amount, then roll between your palms to form a ball. Set these aside on a rimmed cookie sheet until you’re ready to dip them in chocolate. Chill in the fridge or freezer for 15-20 minutes or so (you can skip this step, but it makes the dipping a little easier).

4. With a dipping spoon, or even just a toothpick, dip each peanut butter ball individually, then set on a waxed-paper-lined cookie sheet.

5. In a glass bowl, melt the vanilla or peanut butter chips with a spoonful of Crisco on medium heat in the microwave in 30-second intervals, stirring each time, until completely melted. Pour the melted chips into a squeeze bottle for drizzling (if you don’t have one, a freezer Ziplock bag works just fine with a small hole snipped off the corner). Drizzle. Allow to set for a few minutes until hardened before packaging. You can stick them back in the fridge or freezer if you like, but it’s not necessary.

6. Before your family eats them all, package them in pretty candy boxes/tins and keep cool until you have time to deliver them to your favorite family or friends. I keep mine in the freezer to hide them but as long as you don’t store them next to your fireplace or oven, they’ll be just fine!

I hope you enjoy these as much as we do!

This recipe makes between 90-100 truffles, depending on the size you roll.

D