Peanut Butter and Bacon Truffles

Recipe by Grace Lynn
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READY IN: 1hr 30mins
SERVES: 10
YIELD: 20 pieces
UNITS: US

INGREDIENTS

Nutrition
  • 6
    slices very crisp cooked bacon, well drained
  • 12
    cup salted dry-roasted peanuts
  • 4
    teaspoons sugar
  • 14
    cup smooth peanut butter
  • 8
    ounces semisweet chocolate chips
  • 14
    cup quality unsweetened cocoa powder
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DIRECTIONS

  • Put bacon, peanuts and sugar into a food processor and pulse until mixture is ground to a medium-fine texture. Transfer bacon-peanut mixture to a small bowl, add peanut butter and stir until thoroughly combined. Cover bowl with plastic wrap and chill peanut butter mixture in the refrigerator until firm.
  • Line a cookie sheet with parchment or wax paper and set aside. Roll peanut butter mixture into one inch balls and put them on the prepared cookie sheet. Drape plastic wrap over peanut butter balls and chill in the refrigerator until firm.
  • Meanwhile, melt chocolate chips in a small heatproof bowl set over a small pot of simmering water over medium-low heat, stirring often, until smooth. Remove bowl from heat and set aside to let chocolate cool until warm. Sift cocoa into another bowl and set aside.
  • Working with a few of the peanut butter balls at a time, roll them in the melted chocolate, coating them evenly. Transfer truffles to bowl of cocoa powder, dredging truffles completely. Truffles will keep at room temperature in an airtight container with some additional cocoa for up to two days, in the refrigerator for up to one week, or in the freezer for up to one month. Bring to room temperature before serving.
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