Honey Peanut Butter Truffles

I made these the other day for Jay and they were a big success in the excellent feedback department. I came up with the recipe partly from memory of how our family used to make them and also from one I found online and had printed out a long time ago. (Hence the reason I don’t have a link to it.)

Yummy-ness defined.

Honey Peanut Butter Coconut Truffles
1 cup Peanut Butter
1 cup Sweetened Flaked Coconut (or unsweetened. Just add a little more honey.)
1/2 cup Honey
1/3 cup dry milk powder (make sure it really is powder and put it through a sieve if you need to.)
2 cups Chocolate chips or equivalent of chocolate for dipping. Good chocolate is a must!
1-2 TB. Shortening

Mix peanut butter, coconut, and honey together. Stir in dry milk powder, mixture should be stiff enough to roll into small 1 inch balls. Place on a wax paper covered cookie sheet and put in freezer for about 1 hour. Melt chocolate chips and shortening in double boiler or in bowl placed over a pot of boiling water. (Careful not to get steam burned.) Using a toothpick or other preferred method, dip frozen truffles into chocolate and coat all sides. Place back onto waxed paper. Immediately top each with Coconut flakes or other desired garnish before chocolate hardens. Return to freezer for another hour or so. Wrapped well  (to prevent freezer burn.), these will last in the freezer for months. (Unless you eat them all within a few days. Like we did.:-)
Enjoy with a cup of tea, coffee or a tall cold glass of milk!


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