Peanut Butter Puppy Truffles
Author: Sarah @ Miss CandiQuik
Serves: 30
- 1¼ cups peanut butter
- ½ cup butter, melted
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Sliced almonds
- 1 package (16 oz.) Chocolate CANDIQUIK Coating
- Black edible marker (or cake writing icing)
- In a large bowl mix peanut butter, butter, powdered sugar and vanilla. Refrigerate until completely cooled.
- Shape peanut butter mixture into a ball with a gradual peak/point to form the nose and place on a wax-lined baking sheet.
- Melt Chocolate CANDIQUIK in tray according to package directions.
- Place a small dab of CANDIQUIK on the back of the almonds and press two almonds on each peanut butter ball as the ears; freeze for 30 minutes.
- Using a toothpick, dip each peanut butter pup in CANDIQUIK, allowing the excess coating to drip off and place on wax paper to set.
- Once completely dry, use an edible marker or cake writing icing to draw on eyes and nose.
When dipping, pull a few peanut butter pups out of the freezer at a time; keeping the remaining peanut butter pups cool until needed.
Recipe by Miss CANDIQUIK at http://blog.candiquik.com/peanut-butter-pups/
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