- 8 ounces of softened cream cheese
- 1/2 cup creamy peanut butter
- 2 tablespoons granulated sugar
- 1 package of Reese’s mini peanut butter cups, roughly chopped (or you could use the store brand if you want to save money)
- 2 cups chocolate chips with 1 teaspoon of shortening
Just add all the ingredients to a large bowl and stir together until well mixed. The batter will be soft, so be sure to place the pan of truffles in the freezer for about 15 minutes or you could put the bowl in the fridge until you’re ready to “make” the truffles before you roll them into balls and dip them into that ooey-gooey melty chocolatey goodness!
Once you’re ready to make them, use a small cookie scoop to roll your truffles into balls. You can also use your hands. After you’ve placed your balls onto a cookie sheet with parchment paper (so they don’t stick when they’re ready to eat), put the pan into the freezer for about 30 minutes.
To make the chocolate dipping sauce, grab a microwave-safe bowl and add the chocolate chips and shortening to it. Pop it into the microwave for about 3 minutes – but stir it every 30 seconds.
Dunk your frozen chocolate peanut butter truffle balls in the melted chocolate concoction and set them down to harden on the pan (preferably on top of parchment paper). The chocolate will be soft so once you’re done, go ahead and stick them back in the fridge to harden completely for about 1-2 hours (or overnight if you can).
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