These truffles are easy to make and absolutely delicious.  They don’t contain any butter or oil (except for the oil in the peanut butter, of course) and did I mention they’re amazing?  Make these today… or better yet, right now!

 

The contenders…

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Start by measuring 3/4 cup peanut butter.  I used a mixture of creamy and crunchy, but you can use one or the other.

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Put 2 graham crackers in a plastic baggie.

I define a graham cracker as a set of 4 mini cracker rectangles.

So, 8 mini cracker rectangles if that’s what floats your boat.

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Take out all your anger.  Use a food processor if you’re a mild-mannered person.  <–I only know one of those. 

Chances are you’ll be using a rolling pin like I did.

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Mix the crumbs into the peanut butter along with 1/4 cup powdered sugar.

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Line a plate/pan/tray with wax paper.  Look at this little cookie sheet!  I put my hand there for comparison.  And yes, I cook with my ring on.  Nobody’s died yet.

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Roll the dough into balls and put them on the sheet.  You should get about a dozen.  Freeze the balls (TWSS… sorry I had to) while you make the topping.

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Fpr the topping, combine 1/2 cup chocolate chips with 2 tablespoons honey.  Melt in the microwave for 30 seconds, then add 2 tablespoons cocoa powder, and (NOT SHOWN) 1/4 cup milk.  Mix together- it will look like too much milk, but it isn’t.  Trust me, okay?

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Dip the tops of the truffles into the chocolate.  They will look like they’re wearing little hats!  Err… at least, that’s what I thought. :/

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Freeze for a little bit longer and enjoy!  Store them in the freezer or fridge, but they won’t last long! 🙂

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