Ingredients for Triple Chocolate Peanut Butter Truffles
- 12 ounces white chocolate chips
- 1 cup creamy peanut butter
- 12 ounces milk chocolate chips
- 12 ounces dark chocolate chips
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How to Make Triple Chocolate Peanut Butter Truffles
- Line an 8x8 or 9x9 inch baking pan with foil, leaving an overhang on the sides for easy removal. Spray the foil with vegetable oil.
- Melt white chocolate: In a heatproof bowl set over a saucepan of simmering water (double boiler method), melt white chocolate chips, stirring frequently until smooth. Alternatively, melt in a microwave in 30-second intervals, stirring until smooth.
- Stir in peanut butter: Remove from heat and immediately stir in the creamy peanut butter until thoroughly combined and smooth.
- Set the first layer: Pour the white chocolate mixture into the prepared pan and spread evenly. Refrigerate for 30 minutes, or until firm.
- Make the milk chocolate layer: Repeat steps 2-4 using the milk chocolate chips and peanut butter.
- Make the dark chocolate layer: Repeat steps 2-4 using the dark chocolate chips.
- Chill completely: Refrigerate the entire pan for at least 1 hour, or until the top layer is completely firm.
- Cut and serve: Carefully lift the truffle slab from the pan using the foil overhang. Invert onto a cutting board and peel away the foil.
- Trim and cut: Trim the edges to create a neat rectangle. Cut into approximately 81 small squares (9x9 grid).
- Store and enjoy: Store the truffles in an airtight container in the refrigerator. Serve chilled.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
21g
Fat
16g
Carbs
2g
