Last night we were talking with a few friends about what foods we don’t eat. I was talking about how I used to be a very picky eater. In college and into my 20’s I really didn’t eat all that much. I didn’t like Chinese food, I didn’t eat hot dogs, I wouldn’t touch a burger not made by me, I wouldn’t eat onions, peppers, or mushrooms, and I’d never even looked at a piece of tofu.
Fast forward into my mid-20’s. I met my husband and he started me on eating onions and peppers. I started cooking them in my foods and they were good. Later on I added in mushrooms. Finally we added in tofu which I love today. It’s definitely an acquired taste or texture but I really like it. Oh and I love Chinese food.
There aren’t many foods I won’t eat now. I still won’t touch a hot dog because they just aren’t good. I still don’t like ham. I won’t touch an olive and the food I like least of all is peanut butter. I can’t even stand the smell of peanut butter and there is no way I’m eating it.
So then why am I sharing a recipe for peanut butter truffles? Well my husband likes peanut butter. We always have a jar of it in the house. Just because it’s there doesn’t mean I have to like it. However, every now and then I’ll be nice and make my husband a treat with peanut butter in it. In fact, he loves when someone orders peanut butter cookies because he rarely gets them.
This recipe, like most truffle recipes, is pretty easy. The truffle filling is simply peanut butter, butter, powdered sugar, and graham crackers. It’s put together, rolled into balls, and dipped into chocolate. I obviously didn’t try them but my husband said they were pretty awesome!
- ¼ c. butter, softened
- ¼ c. peanut butter
- 1 c. powdered sugar
- 3 graham crackers, crushed in a food processor
- 1 c. milk chocolate
- In a medium bowl mix together the butter and peanut butter. Stir in the powdered sugar and graham cracker crumbs and mix well until combined.
- Roll the mixture into 1 inch balls and place on a cookie sheet. Freeze for 20 minutes.
- Meanwhile, heat the chocolate in a microwave in 30 second intervals, stirring after each heating, until melted and smooth.
- Remove the truffles from the refrigerator and dip them into the melted chocolate one at a time, being careful to tap off excess chocolate. Place on a piece of waxed paper to harden.
- The chocolate may harden quicker then normal because of the frozen truffles. If this happens simply microwave for another 20 seconds.
- Allow truffles to harden for 20 minutes and then enjoy!
- Store in an air tight container for up to 5 days.