Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, salted caramel peanut butter truffles. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Optional: Sprinkle a small amount of sea salt on the truffles before freezing them for the final time. Variations: The next time I made these I put them in disposable cupcake cases, which was easier and. These amazing Salted Caramel Fudge Truffles are so easy to make!
Salted caramel peanut butter truffles is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Salted caramel peanut butter truffles is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can have salted caramel peanut butter truffles using 5 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Salted caramel peanut butter truffles:
- Prepare 1 1/2 cup Medjool dates, pitted
- Take 2 1/2 tbsp melted coconut oil, divided
- Make ready 3/4 tsp salt
- Make ready 1/4 cup smooth peanut butter
- Get 1/4 cup dark chocolate chips
Decadent salted caramel cookies rolled into truffles and coated with almond bark – a new favorite indulgence. Make ahead, and freeze truffles in airtight containers with waxed paper between layers. Drizzle dark chocolate on truffles for even more dazzle. I would stick with peanut butter cups for a much better taste and melting texture.
Steps to make Salted caramel peanut butter truffles:
- If your dates aren't sticky and super moist when squeezed, soak in hot water for 15 minutes. Then drain thoroughly and pit. Otherwise, just pit and add to a food processor.
- Add 1 Tbs of melted coconut oil and mix. If it's not quite combining, drizzle warm water 1 tsp at a time, scraping down the sides as needed, and mix until a rough paste or ball forms. (If you add too much water, it will be difficult to handle them later as they won't freeze up well.)
- Add 3/4 tsp sea salt and mix once more to incorporate. Taste and adjust the saltiness level if desired.
- Freeze for 30 minutes or until no longer warm and pliable enough to scoop into balls.
- Using a melon baller or a teaspoon and your finger, scoop out small balls and place on a parchment-lined baking sheet and freeze for another 20-30 minutes to set.
- Add peanut butter and 1/2 Tbs coconut oil to a mixing bowl and microwave to melt (or heat in a small saucepan).
- Remove truffles from freezer and drizzle with warmed peanut butter. Freeze again for another 30 minutes, or until the peanut butter has formed a semi-firm "shell."
- Warm the chocolate chips over a double boiler or in the microwave in 30 second increments with remaining 1 Tbs coconut oil.
- Remove truffles from freezer and, using a fork, scoop truffles up and quickly immerse in chocolate, using a small spoon to drizzle chocolate evenly on top. Then gently shake off excess chocolate and place back on parchment-lined baking sheet.
- Top with a small sprinkle of sea salt (optional), and repeat until all truffles are coated.
- Place back in freezer or fridge to set - about 30 minutes. Serve straight from the freezer or fridge. Let set out for 20 minutes to soften. Store in a freezer-safe container in the fridge or freezer to keep fresh.
These are not as peanut-buttery as I wanted them to be. With vanilla bean ice cream, peanut butter, and Reese's Peanut Butter Cups, this boozy milkshake belongs on your dessert menu. Add in an extra splash of vodka to really give it the kick it needs. This recipe is courtesy of Pearl Vodka. Create Salted Caramel Bath Truffles at home with skin-loving cocoa butter and shea butter.
So that is going to wrap this up for this special food salted caramel peanut butter truffles recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
