Prep Time: 55 min Total Time: 2 hr 10 min Servings: 48
Truffles won't be intimidating any longer after making these delightful little chocolate candies. The secret ingredient? Peanut butter cookies!
Heat oven to 375°F. Make cookies as directed on pouch. Cool completely, at least 15 minutes.
In food processor, process half of the cookies to fine crumbs. Remove and set aside; process remaining cookies to fine crumbs. Combine all of cookie crumb mixture in food processor. Add cream cheese and peanut butter. Process until well combined and can be pressed into a ball, 1 to 2 minutes. Shape into 48 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds. Stir until smooth.
Using 2 forks, dip and roll chilled cookie balls, one at a time, into melted chocolate. Return to lined cookie sheet; immediately sprinkle top of each with chopped peanuts. If chocolate has cooled too much, reheat. Refrigerate truffles about 10 minutes or until coating is set. Store covered in refrigerator.
Serving Size: 1 Truffle 1 Serving: Calories 130 (Calories from Fat 70); Total Fat 7g; (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 80mg; Potassium 60mg; Total Carbohydrate 13g; (Dietary Fiber 0g); Sugars 9g; Protein 2g % Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges: 1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat; *Percent Daily Values are based on a 2,000 calorie diet.