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Soft and fudgy chocolate peanut butter truffles
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Delicious, fudgy chocolate peanut butter truffles - simple to make, impressive presentation, perfect for gifting.
Ingredients:
  • 1/2 250g packet ginger nut biscuits
  • 395g can sweetened condensed milk
  • 195.00 gm crunchy peanut butter
  • 50g butter, chopped
  • 2x 250g packets dark chocolate melt
  • Sea salt flakes, to decorate
  • Crushed roasted unsalted peanuts, to decorate
  • Dutch cocoa, to decorate
Instructions:
  • Prepare a 20cm square cake tin by greasing it and lining it with baking paper. Crush the biscuits using a rolling pin or a food processor until they have a slightly textured consistency.
  • In a medium saucepan over low heat, combine condensed milk, peanut butter, and butter, stirring until smooth and slightly bubbly. Remove from heat, mix in biscuit crumbs, transfer to a tin, and level the top. Chill in the refrigerator for 3 hours or until set.
  • Using heaping teaspoons of mixture, shape into perfectly round balls.
  • Melt chocolate gently in a heatproof bowl over simmering water or in short bursts in the microwave. Use two forks to coat balls in chocolate. Sprinkle sea salt on one-third, roll one-third in peanuts, and leave one-third plain. Chill on tray for 1 hour, then dust plain truffles with cocoa before storing in the refrigerator.

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