I know it’s hot out. I know none of you want to turn on the oven and make your 90 degree kitchen reach 100. This is why I’m giving you a nice cool treat. No it’s not ice cream (boy oh boy do I wish I had an ice cream maker!). Today I bring you Peanut Butter S’more Truffles.
I’m going to diverge a little here. Ever wonder why s’more are enjoyed during the summer? This thought just popped into my head like two seconds ago. But seriously, who wants to start a fire in the middle of July/August when it’s a bajillion degrees outside? Wouldn’t it be more practical to make s’mores during the winter? You know then you can snuggle up to the cozy fire during those cold winter nights and eat piping hot and melty deliciousness. It’s just something to think about.
So, back to truffles. These definitely have more of a peanut butter taste than and s’more taste, I won’t try to deceive you on that. But it really is a delicious combo, peanut butter, dark chocolate, and melted marshmallows.
I’m pretty sure my dad ate the majority of these. Every time I looked over into the kitchen, there he was, popping another truffle into his mouth.
And in other news: my house has been sold. This means I have exactly 10 days (including the rest of today) left in Colorado. Things re already being stored into boxes and food items are being trashed. I have managed to convince my dad to keep all of my baking stuff, you know, just in case. This means I have to find ways to use up the chocolate chips, marshmallows, butter, flour and everything else I know won’t last. This should be fun!
From Fabtastic Eats
Makes 2 dozen truffles
1 cup (256 g) creamy peanut butter
¾ cup (76 g) powdered sugar
2 cups (90 g) mini marshmallows
2/3 cup crushed graham crackers (about 5 full sheets)
¾ cup (185 g) dark chocolate chips
6 tbsp. unsalted butter, room temp. and divided
4-6 tbsp. milk
Line a large baking sheet with tin foil, set aside.
In a large bowl, combine the peanut butter with 2 tbsp. of butter. Mix until the butter has disappeared into the peanut butter. Stir in the powdered sugar. Do this gently as to now have the powdered sugar go all over the place. Fold in the crushed graham crackers.
In a sauce pan set over low heat, melt together the marshmallows and 2 tbsp. of butter. Once fully melted measure out about 1/3 cup. Keep the remaining melted marshmallow in the pan to reheat for later. Allow the 1/3 cup of marshmallow mixture to cool before folding gently into the peanut butter mixture.
Spray a medium-small cookie scoop with cooking spray. This will help release the dough easier. Scoop out portions and place them on the foil lined baking sheet. Freeze the balls while you make the chocolate coating.
In a double boiler or a heat proof bowl set over a pan of simmering water, melt the chocolate chips with the remaining 2 tbsp. of butter. Stir until the chocolate has completely melted. Stir in milk 1 tbsp. at a time until the chocolate reaches a good dipping or pouring consistency.
Roll or dip the chilled peanut butter balls into the melted chocolate. I just poured the chocolate over the dough balls because I found it too hard to roll them. Place the chocolate coated balls back on the foil-lined tray and freeze for about 10-15 minutes. In the meantime, reheat the remaining marshmallow that’s in the pan. Drizzle some of the melted marshmallow mixture into every truffle for a final finish.