Peanut Butter Brownie Truffles

 

Happy Friday!  So apparently its National Peanut Butter Lover's Day?  Its very fitting that I had planned to share this recipe with you today!  All of the goodness of a chewy, chocolate brownie, wrapped up in a layer of chocolate -- with a heavy dose of peanut butter, of course.  I also topped these little guys with chopped up peanut butter cups.  You can never have too much peanut butter.

 

Be sure to check out some of my other favorite peanut butter recipes... I have lots of them!

Peanut Butter Brownie Truffles
Source:  adapted from Iowa Girl Eats
Yields:  approximately 65 truffles

Ingredients
1 box Fudgy Brownie Mix, prepared as directed
1 cup creamy peanut butter
16 ounces chocolate candy melts or QuikCandy, for coating
1/4 cup mini peanut butter cups, chopped, for garnish

Directions
Bake brownies according to package directions then cool completely. Do not overbake or sub out oil to make brownies low far or they will not stick together. All brownies to cool completely.

Scoop out entire pan of brownies into a large bowl.  Add peanut butter to the bowl and stir until thoroughly combined.  Scoop out brownie mixture by the tablespoon then roll into a balls and place on baking sheets lined with wax paper.  Refrigerate truffles for at least an hour before dipping -- it makes the process much easier!

**Note:  For the dipping process, I like to melt about half of the chocolate at a time so it doesn't get too thick while dipping. 

Add chocolate to a small microwave-safe bowl just big enough to hold it (makes for easier dipping) then microwave for 1 minute and stir. Microwave in 20 second increments, stirring between increments, until chocolate is melted. Dip truffle in chocolate, using a spoon to tap off excess chocolate. Transfer back to wax paper and top with peanut butter cup pieces. Place into refrigerator to harden then package. I like to keep them refrigerated so they last longer, but they can be kept at room temperature.