Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 3. Published here with her permission.

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671 - Chocolate Peanut Butter Truffles

(by Shirley McNevich)


1 cup Reese's peanut butter chips
3/4 cup butter
1/2 cup Hershey's cocoa
1 - 14oz. can Borden's Eagle brand sweetened condensed milk (NOT evaporated)
1 TBSP vanilla
Domino's powdered sugar for coating

In a saucepan over low heat melt the peanut butter chips and butter--stir. Add cocoa
and stir until smooth. Add condensed milk and vanilla--stir and cook until thickened
and blended (about 5 minutes). Remove from heat, place on counter. When cooled,
refrigerate for 2 hours. Remove from refrigerator and shape into walnut sized balls.
Place powdered sugar in a bowl and roll each ball in it to coat. Refrigerate overnight.
Keep refrigerated.

 

Continue to:

• prev: 670 - Peanut Butter and Jelly Cookies
• Index
• next: 672 - Easy Chicken Noodle Soup

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