Peanut Butter And Bacon Truffles Recipes

PEANUT BUTTER TRUFFLES

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.

PEANUT BUTTER TRUFFLES

Steps:

• Combine white chocolate and peanut butter together in a mixing bowl and blend together. Then add chilled whipping cream and continue blending at high speed until smooth consistency is achieved. Pour mix into a suitable container and place in the refrigerator for 24 hours to allow mixture to set.
• Using a melon baler or #70 scoop, form the mixture into balls. Place balls in the refrigerator so they can firm up.
• Melt the dark chocolate in a double boiler and then gently dip each ball so that it's fully coated. Decorate with crushed peanuts. Keep truffles in the refrigerator until serving.
• Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

BACON-PECAN CHOCOLATE TRUFFLES

Steps:

• Place dark chocolate chips in a small bowl. In a small saucepan, heat butter and cream just to simmering. Pour over chocolate; stir until smooth. Stir in bacon. Cool to room temperature, stirring occasionally. Refrigerate, covered, 1-1/2 hours or until firm enough to shape., For coating, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; stir with a whisk until smooth. Stir in maple flavoring. Cool completely, stirring occasionally, about 1-1/2 hours., Shape dark chocolate mixture into 1-in. balls. Dip truffles in maple mixture; allow excess to drip off. Roll in pecans; place on a waxed paper-lined 15x10x1-in. baking pan. Refrigerate until set. Store between layers of waxed paper in an airtight container in the refrigerator.

PEANUT BUTTER BACON COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat peanut butter, 1/2 cup white sugar, and brown sugar together in the bowl of a stand mixer until well combined. Add egg and baking soda; beat until smooth, 1 minute. Fold in bacon. Form dough into walnut-sized balls.
• Pour 2 tablespoons white sugar into a bowl; roll balls in the sugar until coated. Arrange coated balls on a baking sheet.
• Bake in the preheated oven until lightly browned, about 10 minutes. Cool on the baking sheet for 5 minutes before removing to cool completely on a wire rack.

PEANUT BUTTER TRUFFLES

Steps:

• Immediately after making the ganache, add it little by little to peanut butter, whisking constantly, until smooth. Refrigerate in a 5-by-8 1/2-inch glass loaf pan, covered, until firm, 4 hours to overnight.
• Scoop with a 1 1/4-inch ice cream scoop, and roll into smooth balls with your palms. (If mixture softens, refrigerate until firm.) Roll each in cocoa, tapping gently to remove excess. Refrigerate in mini baking cups for 30 minutes (or up to 4 days).

EASY PEANUT BUTTER TRUFFLES

Steps:

• Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter., In a small saucepan, combine honey and remaining butter over medium heat; cook and stir until blended. Stir in peanut butter until smooth. Remove from heat; whisk in confectioners' sugar and vanilla. Spread into prepared pan. Refrigerate, covered, 2 hours or until firm., Place peanuts in a shallow bowl. Using foil, lift candy out of pan. Remove foil; cut candy into 64 squares. Shape squares into balls; roll in peanuts. Store between layers of waxed paper in an airtight container in the refrigerator.

CHOCOLATE-PEANUT BUTTER TRUFFLES

Steps:

• In a large saucepan combine the chocolate, cream, butter and peanut butter and heat over moderate heat, stirring, until chocolate is completely melted.
• Remove from heat and stir in vanilla and a pinch of salt.
• Transfer to a bowl and chill for 4 hours, or until firm.
• Form mixture by heaping teaspoons into balls and roll lightly in peanuts.
• Chill on a baking sheet lined with wax paper for 1 hour, or until firm.
• Keep in an airtight container, chilled, for up to 2 weeks.

PEANUT BUTTER AND BANANA CHOCOLATE TRUFFLES

Steps:

• Mix chocolate, banana, cream, and peanut butter together in a saucepan over medium heat; cook and stir mixture until melted (it may be partially lumpy due to peanut butter), 5 to 10 minutes. Pour mixture into a bowl and refrigerate until firm, 2 1/2 to 3 hours.
• Scoop chocolate mixture with a melon baller and roll into 1-inch balls. Place confectioners' sugar in a shallow bowl; coat truffles with confectioners' sugar and refrigerate until firm, 1 to 2 more hours.

PEANUT BUTTER AND BACON TRUFFLES

Steps:

• Put bacon, peanuts and sugar into a food processor and pulse until mixture is ground to a medium-fine texture. Transfer bacon-peanut mixture to a small bowl, add peanut butter and stir until thoroughly combined. Cover bowl with plastic wrap and chill peanut butter mixture in the refrigerator until firm.
• Line a cookie sheet with parchment or wax paper and set aside. Roll peanut butter mixture into one inch balls and put them on the prepared cookie sheet. Drape plastic wrap over peanut butter balls and chill in the refrigerator until firm.
• Meanwhile, melt chocolate chips in a small heatproof bowl set over a small pot of simmering water over medium-low heat, stirring often, until smooth. Remove bowl from heat and set aside to let chocolate cool until warm. Sift cocoa into another bowl and set aside.
• Working with a few of the peanut butter balls at a time, roll them in the melted chocolate, coating them evenly. Transfer truffles to bowl of cocoa powder, dredging truffles completely. Truffles will keep at room temperature in an airtight container with some additional cocoa for up to two days, in the refrigerator for up to one week, or in the freezer for up to one month. Bring to room temperature before serving.