Oh lordy, y’all, I made the best thing last night. Seriously. These quick-to-make truffles have a base of peanut butter and banana, smothered with chocolate. They don’t take many ingredients, and they are in handy bite-size bits. Plus they melt in your mouth and will seriously make people think you spent hours in the kitchen. Did I mention you can make these ahead of time and freeze them, for parties? What’s not to love?
I call them Chocolate Monkey Truffles, or as the resident blacksmith calls them “Anti-Weight-Loss Balls”. But they’re worth the extra treadmill time. Not that I would know, as my exercise channel seems to be stuck on ‘sloth mode’ right now, but just trust me, OK? Worth. It. Click on the title below for the handy printable pdf…
So here we go…
18 oz jar of peanut butter
1/4 cup butter
2 1/2 cups powdered sugar
1/4 cup butter
2 teaspoons vanilla extract
2 large ripe bananas
23 oz bag of Nestle milk chocolate morsels
1. Mix the peanut butter, butter, vanilla extract and powdered sugar in a bowl. Stir until combined.
2. Mash up the bananas on a plate with a fork, and add to the mixture, folding in.
(Note: I microwaved the peanut butter just a bit, to make it easier to stir, but if you get it too warm, and it’s runny, you’ll have to put it in the fridge for about 20 minutes before the next step.)
3. Shape into approximately 1-inch balls and place on baking pan, then transfer to the freezer for about 20 minutes to set up.
4. Melt the milk-chocolate according to the package (I microwaved).
5. Using a toothpick, dip the peanut butter balls into the melted chocolate, letting the excess coating drip off. Return the chocolate coated peanut butter balls to the pan until the chocolate is firm.
Happiness and Hoofbeats,
The Gate Girl