Peanut Butter Cookie Dough Truffles

• Condiments

  • 3/4 cup Peanut butter
  • 1/2 cup Peanut butter chips

• Baking & Spices

  • 3/4 cup Brown sugar
  • 1/2 cup Chocolate chips, mini
  • 2 1/4 cups Flour
  • 1/4 tsp Salt
  • 2 tsp Shortening
  • 1 tsp Vanilla
  • 1 pkg. Vanilla candiquik

• Dairy

  • 1 stick Butter
  • 1 can Condensed milk, sweetened

Found on insidebrucrewlife.com

Description

Directions

• In a large mixing bowl, cream the butter and sugar. Add the vanilla and peanut butter and cream again. Slowly add the sweetened condensed milk until creamy. Add the salt and flour and mix completely. Stir in the chocolate chips by hand.
• Roll the dough into 1 inch - 1 1/2 inch balls. Freeze for at least 30 minutes.
• Melt the CandiQuik according to the package. Place the truffles one at a time into the melted chocolate using a spoon to completely cover the truffle. Use a fork to remove from the chocolate. Tap gently on the bowl to remove the excess chocolate. Let set on wax paper.
• In a small microwave safe bowl, combine the peanut butter chips and shortening. Heat for 20 seconds and stir. Repeat until melted and creamy. Do not over heat. Spoon into a plastic bag with one tip cut off. Drizzle over truffles that are set. Store in a sealed container in the refrigerator for 6-7 days. Makes 72 truffles.