Easy Chocolate Peanut Butter Truffles
(16 oz) peanut butter sandwich cookies
(8 oz) cream cheese, softened
mini peanut butter cup candies
milk chocolate chips
In a food processor, pulse the cookies until they are crumbs
Add the cream cheese and pulse until it's blended and a ball of "dough" is formed
Pour in the peanut butter cups and pulse a few times to mix
Scoop out the filling with a cookie scoop and place on cookie sheet lined with wax paper
Chill in the freezer for at least 10 minutes
While the filling is chilling, add the chocolate chips and shortening to a double boiler to melt and stir until smooth
Drop the peanut butter filling into the chocolate one at a time and turn to coat. Lift out with a fork and tap on the side of the bowl to remove excess chocolate.
Place back on the wax paper and return to the freezer to set the chocolate more quickly.
If you want to decorate with sprinkles, be sure to add them right after dipping, before the chocolate sets. Drizzle with white chocolate or candy melts if desired.
Keep refrigerated until ready to serve to keep the chocolate from getting too soft (at least that's what I have to do here in SoCal) :)
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