Hey Ya’ll! I hope you are all having a great week so far.
My week has been pretty good so far! I am looking forward to receiving my insanely impulsive order from Forever21! I got a couple awesome steals with their Thanksgiving sale and they are getting delivered tomorrow.
A couple of my favorite buys:
Micro Rib Blazer
Bronze Sequined Skirt, I think this will be perfect for holiday parties!
Double Strand Studded Waist Belt
Key Charm Necklace
And maybe a few other items as well…
Forever 21 doesn’t have the best quality stuff but I find if you’re looking for trendy items, they have a big selection and chances are if you’re following trends, the stuff will last longer than you will wear it anyways. I also like getting just plain tees and tanks from there because they are super inexpensive.
Anyways, on to day two of truffles!
These are a new creation for this year, when we were making those Coconut Snowballs, we also whipped up these peanut butter numbers!
They are super tasty, especially if you love the peanut butter + chocolate combination. I also think they are really cute and pretty, and just like the Snowballs, they are incredibly easy to make!
They look pretty on a plate with other Christmas cookies and treats too. Just make sure to keep them hidden in the freezer until you need them, or they will be gone before you know it!
Try putting them in a container labelled ‘Thanksgiving Leftovers 2005’, and they might stand a chance.
Miss Delish asks:
Do you like to shop online?
Which site is your favorite?
Delicious and easy to make peanut butter truffles coated in chocolate.
- 3/4 cup creamy peanut butter
- 1/4 cup softened butter
- 1 cup powdered sugar
- 1/2 cup graham cracker crumbs
- 2 cups milk chocolate melting wafers
- 1/2 cup finely chopped peanuts
In a medium bowl, mix together peanut butter, butter, powdered sugar and graham cracker crumbs. Roll into balls and place on a baking sheet lined in wax paper. Once you have them all rolled, place the entire baking sheet into the freezer for 30 minutes, until hard.
Add your chocolate to the top of a double boiler, or bowl over a pot of simmering water. Stir occasionally until the chocolate is melted and smooth, turn the heat off and just leave the chocolate over the hot water to keep the chocolate warm.
Using a fork or I used a fondue fork again (which works awesome,) dip each peanut butter ball into the chocolate and turn to coat. Allow the excess chocolate to drip off and then place the coated ball back onto the baking sheet. Repeat with the remaining peanut butter balls and once finished, return them back to the freezer to set completely, about 1-2 hours.
Store the truffles in an airtight container in the freezer until you want to serve them. To serve allow them to come to room temperature.
Make these ahead of time and freeze them in an airtight container, they will last for weeks! They thaw out in no time when you need them.