Peanut Butter Truffle Tart Recipes

CHOCOLATE PEANUT BUTTER TRUFFLE TART RECIPE - (4.6/5)

Steps:

• Preheat the oven to 350°F. Spray a 9'' glass pie plate with cooking spray; set aside. To prepare the crust, crush the cookies in a food processor or blender, then pour the crumbs into a large bowl. Stir in the melted butter. Using your fingertips, firmly and evenly press the mixture into the bottom and sides of the pie plate. Bake for 8 minutes. Remove the crust from the oven, then microwave the peanut butter for 30 seconds, or until soft, and spread it on the crust bottom while it's still hot. Set aside. Place the semisweet chocolate chips into a medium bowl; set aside. To prepare the filling, heat the corn syrup and cream in a medium-size saucepan over medium heat. Bring the mixture just to a boil, remove the pan from the heat, then pour the liquid over the chocolate chips, whisking until the chips melt and the mixture is smooth. Spoon the mixture into the pie plate and even out the top with a spatula. Pour the melted white chocolate into a piping bag. Cut a very small opening at the tip and draw circles on the top, starting at the edge then working your way to the center. Drag the tip of a bamboo skewer or a knife in a straight line from the center, through the circles, and all the way to the edge. Repeat 7 or 8 times, as if drawing the rays of a starburst or a spider web design. Chill the tart in the refrigerator for 6 hours, or overnight. To help the tart keep its shape when serving, dip your knife in hot water before making each cut.

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.

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.

PEANUT BUTTER TRUFFLE TART

Steps:

• Heat oven to 350ºF.
• In large bowl, break up cookie dough.
• Stir or knead in crushed granola bars until well mixed.
• Press dough in bottom and up sides of ungreased 10-inch tart pan with removable bottom or 13x9-inch pan.
• Bake 12-17 minutes or until light golden brown.
• With back of spoon, press down crust on bottom and sides; bake 3-5 minutes longer or until golden brown.
• Press down crust again with spoon.
• Cool 3 minutes.
• Meanwhile, in large microwavable, bowl, microwave chocolate chips and whipping cream on HIGH 1 minute.
• Stir; microwave 1-2 minutes longer, stirring every 30 seconds to prevent chocolate from burning, until chocolate is completely melted and smooth.
• In small microwavable bowl, microwave peanut butter on HIGH 1 minute or until melted; stir.
• Spread warm peanut butter in bottom of crust.
• Pour chocolate mixture over peanut butter mixture.
• Sprinkle peanuts evenly over top.
• Refrigerate at least 2 hours or until serving time.
• For easier cutting, let tart stand at room temperature 15 minute before serving.
• Store in refrigerator.
• Enjoy!
• NOTE:* To crush granola bars easily, do not unwrap; use rolling pin to crush bars.