Lindt Peanut Butter Truffles Discontinued Recipes

PEANUT BUTTER TRUFFLES

Peanut Butter Truffles image

Provided by Food Network Kitchen

Categories dessert

Time 40m

Yield about 40 truffles

Number Of Ingredients 13

Ingredients

2 1/2 cups softened confectioners' sugar
1 cup smooth peanut butter
5 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
Possible truffle accompaniments:
Crushed chocolate wafer cookies
A variety of crushed nuts, such as peanuts or pistachios
Miniature chocolate chips
Colored sprinkles
Confectioners' sugar
Crushed candy-coated peanut butter candies
Desiccated coconut

Steps:

Beat the confectioners' sugar, peanut butter, melted butter, vanilla extract and salt with an electric mixer until well combined. Roll rounded teaspoons of the mixture into round balls and place on a parchment-lined baking sheet.
Roll the peanut butter balls in any or all of the possible truffle accompaniments. Chill until firm, about 20 minutes. These truffles are best served very chilled.

LINDT™ TRUFFLE PEANUT BUTTER COOKIE CUPS

Lindt™ Truffle Peanut Butter Cookie Cups image

Indulge in a decadent chocolate truffle surrounded by a peanut butter cookie -- the ultimate combination.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h10m

Yield 36

Number Of Ingredients 6

Ingredients

1 pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix
Vegetable oil, water and egg called for on cookie mix pouch
3/4 cup Betty Crocker™ Rich & Creamy milk chocolate frosting (from 1-lb container)
18 Lindt™ Lindor™ milk chocolate truffle, unwrapped
1 pouch (7 oz) Betty Crocker™ Decorating Cookie Icing chocolate icing
1 tablespoon Betty Crocker™ candy sprinkles

Steps:

Heat oven to 375°F. In large bowl, mix cookie mix, oil, water and egg with spoon until soft dough forms. Shape into 36 (1 1/4-inch) balls (about 1 tablespoon each); place in ungreased mini muffin cups. Press indentation in center of each with end of wooden spoon.
Bake 8 to 10 minutes or until light golden brown around edges. Immediately repeat indentation into center of each cookie with end of wooden spoon to create 1-inch opening, cleaning off end with paper towel when needed. Cool in pan 15 minutes. Remove to cooling rack; cool completely.
Spoon frosting into resealable food-storage plastic bag. Cut off corner of bag. Gently insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 1 teaspoon per cookie cup. Cut each truffle in half with small serrated knife, using a gentle sawing motion. Place truffle half on top of frosting, cut side down; drizzle with cookie icing, and immediately sprinkle with candy sprinkles.

Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie Cup, Sodium 110 mg, Sugar 16 g, TransFat 0 g

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