Peanut Butter and Chocolate Truffles Recipe

Name: Peanut Butter and Chocolate Truffles Recipe | Recipes
Cook time: 4 min
Total time: 124 min
Yield: 3 1/2 dozen truffles
Ingredients: 3/4 cup butter (no substitutes) (175 mL); 1 cup HERSHEY'S CHIPITS REESE'S Peanut Butter Chips (250 mL); 1/2 cup HERSHEY'S Cocoa (125 mL); 1 can sweetened condensed milk (not evaporated milk) (300 mL); 1 tbsp vanilla (15 mL); finely chopped nuts or graham cracher crumbs or cocoa

Details

Timing
Timing
Total:
Skill Level:: Intermediate
Yields:: 3 1/2 dozen truffles

Get a taste of the holidays with these deliciously easy to make decadent truffles! Try the recipe here today!

Ingredients & Directions

COOK TIME: 4 minutes
Chill Time: 2 hours

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

3/4 cup

butter (no substitutes) (175 mL)
1 cup

HERSHEY'S CHIPITS REESE'S Peanut Butter Chips (250 mL)
1/2 cup

HERSHEY'S Cocoa (125 mL)
1 can

sweetened condensed milk (not evaporated milk) (300 mL)
1 tbsp

vanilla (15 mL)
finely chopped nuts or graham cracher crumbs or cocoa

Key Ingredients

HERSHEY'S CHIPITS REESE'S Peanut Butter Chips, 270g bag - Front of Package

Where to Buy

HERSHEY'S COCOA Natural Cocoa, 652g can - Front of Package

Where to Buy

Directions

Equipment Needed 

Stovetop

Measuing Cups

Saucepan

Refrigerator

In large saucepan over very low heat, melt butter and peanut butter chips, stirring often. Add cocoa; stir until smooth. Stir in sweetened condensed milk; stir constantly about 4 minutes or until mixture is thick and glossy. Remove from heat; stir in vanilla.

Refrigerate 2 hours or until firm enough to handle. Shape into 1-inch (2.5 cm) balls. Roll in cocoa, nuts or graham cracker crumbs. Refrigerate until firm, about 1 hour. Store, covered, in refrigerator.