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Crunchy Peanut Butter-Truffles

christmas, candy

1 cup icing sugar
1/2 cup finely chopped peanuts
1/2 cup crunchy peanut butter
2 tablespoons whipping cream
1 teaspoon vanilla
6 ounces bittersweet or semisweet chocolate; chopped
1 tablespoon vegetable shortening
20 peanut halves

In large bowl, stir together icing sugar, chopped peanuts, peanut butter, cream and vanilla. Roll by tablespoonfuls into balls; place on waxed paper-lined rimmed baking sheet. Cover and refrigerate for at least 30 minutes or until firm. Meanwhile, in bowl over saucepan of hot (not boiling) water, melt chocolate with shortening, stirring occasionally. Let cool slightly. Using 2 forks, dip each ball into chocolate mixture to coat, letting excess drip off; return to paper-lined sheet. Top each with peanut half. Refrigerate until hardened. (Make-ahead: Refrigerate in layers separated by waxed paper in airtight container for up to 2 weeks.)

Contributor: Canadian Living Magazine, December, 2000

Yield: 20 pieces

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