Peanut Butter Cup Truffles
1 cup (2 sticks) butter, softened
1lb powdered sugar
1 cup peanut butter
10-12 graham cracker sheets (1 whole sleeve of crackers)
Put graham crackers in a food processer or plastic bag and beat until finely crushed. Mix butter, powdered sugar, peanut butter and crackers together in a large bowl. Roll into 1” balls. Place rolled balls on large cookie sheet lined with parchment paper. Stick in freezer for 20-30 minutes.
In the meantime melt dipping chocolate. Once the peanut butter has set up dip in chocolate and place back on cookie sheet. Let set up before serving.
Makes 6-7 dozen truffles
Peanut Butter Fudge
1 ½ cups sugar
2/3 cup evaporated milk
2 tablespoons butter
1 package of peanut butter chips
2 cups marshmellows
1 teaspoon vanilla
Line 8” inch pan with parchment paper. Combine sugar, evaporated milk, butter, and salt in medium pan. Bring to a full rolling boil over medium heat, stirring constantly for 4-5 minutes. Remove from heat.
Stir marshmallows, peanut butter chips, and vanilla. Stir vigorously for 1 minute or until marshmallows are are melted. Pour into prepared baking pan refrigerate for 2 hours or until firm.
Milk chocolate use- 1 ¾ cups, chocolate chips, Butterscotch use- 1 2/3 cups butterscotch chips
Chocolate & Peanut butter bars
1 cup butter, Melted (2 sticks)
2 cups graham cracker crumbs (2 sleeves ground to a fine crumb)
2 cups powdered sugar
1 ½ cups peanut butter
Peanut butter topping
¼ cup peanut butter
2 cups chocolate chips
Combine butter, graham cracker, sugar, and peanut butter in a large mixing bowl until well combined and smooth. Spread evenly into a 9x13 baking dish (lined with parchment paper)
Combine ingredients for the peanut butter topping in a glass bowl melt in microwave for 1 minute at a time. Remove and stir until smooth. Spread on top of the peanut butter bar base and place in freezer for 15 minutes.