Peanut Butter Truffles

Forget the food pyramid, I think I could easily survive the entire holiday season on these truffles and this toffee alone. Which is probably why it’s a good thing that Christmas only comes once a year.  But really, they taste like Reese’s peanut butter cups and are pretty much fail proof, which is reason enough to come back to them year after year after year. The truffles have been made, Christmas season can now commence.

½ cup butter, room temp
¼ c light corn syrup
 2 c peanut butter
2 c powdered sugar
2 cups chocolate chips
¼ cup chopped nuts (optional)

In a large bowl combine butter, corn syrup, peanut butter and powdered sugar. Beat together until smooth and whipped, about 3-4 minutes. Roll into balls (about 1 rounded tablespoon) and refrigerate for about an hour. In a microwave safe bowl, microwave chocolate chips for 30 second intervals, stirring in between each one, until smooth and glossy (about 1 ½ minutes). Line a baking sheet with baking paper. Dip each ball in chocolate, use a spoon to lift it out then gently tap the spoon on the side of the bowl to remove the excess chocolate. Use a butter knife to slide the truffle off the spoon and onto the baking sheet. Sprinkle with chopped nuts (if desired) and refrigerate until chocolate is hardened. (Any excess chocolate that pooled at the bottom can be snapped off)

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