3-ingredient Chocolate Peanut Butter Truffles

3-Ingredient Chocolate Peanut Butter Truffles

This is seriously one of the easiest and tastiest desserts you can make for the holidays (or anytime!). I made them during Thanksgiving, and it’s definitely something I will be making again. You can make them ahead of time for your dinner party, take them for a pot luck, or give them as holiday gifts.

I had to share pictures of my two hand models – my precious little nieces Jyothi & Kerah. They were paid with sugary treats 🙂

3-ingredient Chocolate Peanut Butter Truffles

3-ingredient Chocolate Peanut Butter Truffles

3-ingredient Chocolate Peanut Butter Truffles

(Makes 30-35 pieces)

  • 1 (8 oz) pkg  Semi-sweet Baking Chocolate – (8 squares)
  • 1/2 cup peanut butter – creamy or chunky
  • 1 tub (8 oz) Cool Whip – thawed

1) In a large microwaveable bowl, zap the chocolate on HIGH for 1 minute. Stir and return for 1 more minute. Remove and stir until completely melted.

IMG_7858

2) Mix in the peanut butter thoroughly and let it cool to room temperature.

IMG_7860

3) Gently stir in the Cool Whip till well mixed and refrigerate till ready to use, at least 1 hour.

4) Once chilled, scoop about 1 teaspoon full into your hands and roll into balls.

5) Roll in chopped nuts, powdered sugar, coconut flakes, crushed cookie crumbs, colored sugar, etc.

Advertisements

Nutella Cookie In A Cup

Just came across some fantastic recipes for single serve cookies in a mug on Pinterest. Considering it is the last day of school here, I made the Nutella  and the Peanut Butter versions for my boys. I must say they are DELICIOUS!! I didn’t have any cocoa for the Nutella cookie, but it still turned out great (and I’m not even a chocolate fan). Each serving in the recipe can easily serve two – it is so rich – although, my 16 year old had most of the Peanut Butter cookie AND most of the Nutella cookie! What I wouldn’t give for the metabolism of a teenage boy.

Follow the links below for these awesome recipes:

http://www.number-2-pencil.com/2012/05/11/nutella-cookie-in-cup/

http://www.number-2-pencil.com/2012/03/10/peanut-butter-cookie-in-cup/

NOTE: It is important to OMIT the egg whites and use only the yolk, as the recipe indicates.

No Bake Oatmeal Peanut Butter Bars

No Bake Oatmeal Peanut Butter Bar

If you are looking for a quick sweet treat that is not filled with preservatives, and is easy to make, then this is what you need. It serves as breakfast on the run, snack, and dessert at my house. The recipe is very adaptable – you can substitute the fruit, nuts and peanut butter  to suit your taste or to clear out your pantry :). Just keep the proportions close to what is below. You will get a gazillion results when you google this recipe – this version is a combination of many recipes that I have ‘personalized’.

No Bake Oatmeal Peanut Butter Bars

(16 bars – 8X8 pan)

  • 1 1/2 cup old fashioned oats (NOT instant oats – it get too mushy)
  • 1 1/2 cup roasted almonds, walnuts, and/or cashews (coarsely chopped) – (use a combination or just one nut that you like)
  • 2/3 cup raisins, cranberries, and/or chopped dates (use a combination or just one fruit that you like)
  • 1/2 cup flax seed powder
  • 1/2 cup honey or maple syrup
  • 1 cup peanut butter
  • 1/4 cup chocolate chips (optional) – I like to use mini chips

1) In a large bowl, combine oats, nuts, dry fruit, chocolate chips (if using) and flax powder and mix well.

2) In another bowl, microwave the peanut butter for a few seconds till just melted, stirring regularly.

3) Mix honey / maple syrup with peanut butter and stir well.

4) Add to oatmeal mixture and mix till well incorporated.

5) Press into an 8X8 pan and refrigerate for an hour or two. Cut into 16 bars. Store in an air tight box in the refrigerator.

NOTE: If using a coated metal pan, you can prevent knife marks by lining it with a piece of foil or parchment paper with the edges overlapping the sides. Once the bars are set, hold the ends of the paper to remove from the pan, and then slice.