Double Peanut Truffles Recipe

"Peanut butter chips are melted with cream and speckled with peanuts, then chilled, shaped into balls and rolled in cocoa and confectioners' sugar."  Original recipe yield: 4 dozen.

INGREDIENTS:

1 (10 ounce) package REESE'S® Peanut Butter Chips
1 cup heavy cream
1/4 cup finely chopped peanuts
1/2 cup confectioners' sugar
1/4 cup HERSHEY®'S Dutch Processed Cocoa

DIRECTIONS:

Butter 8-or 9-inch square pan; set aside.
Stir together peanut butter chips, whipping cream and peanuts in medium saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is well blended. Pour mixture into prepared pan; refrigerate 2 hours or until mixture is firm.
Stir together powdered sugar and cocoa in small bowl. To prepare truffles, shape small spoonfuls of mixture with hands into 1-inch balls. Gently roll balls in cocoa mixture, coating all sides. Store in refrigerator. Re-roll truffles in cocoa mixture before serving, if desired.

Easy Decadent Truffles

"Insanely easy, but oh so rich! Recipe makes a large amount but you can vary flavorings and coatings to make several different varieties."  Original recipe yield: 5 dozen.

INGREDIENTS:

1 (8 ounce) package cream cheese, softened
3 cups confectioners' sugar, sifted
3 cups semisweet chocolate chips, melted
1 1/2 teaspoons vanilla

DIRECTIONS:

In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.

Notes:

Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, confectioners' sugar, candy sprinkles, etc.

To flavor truffles with liqueurs or other flavorings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well.

Easy Toffee

"Very easy and yummy toffee made with saltine crackers. You'll love it! Serves a crowd."  Original recipe yield: 1 10 x 15 pan.

INGREDIENTS:

1 (10 ounce) package saltine crackers
1 cup butter
1 cup light brown sugar
1 (12 ounce) package semisweet chocolate chips
1 cup slivered almonds

DIRECTIONS:

Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet. Line baking sheet with saltine crackers, edges touching.
In a medium saucepan, combine butter and brown sugar and cook until mixture reaches 235 degrees F (112 degrees C) or a small amount of mixture dropped into cold water forms a small ball that flattens when placed on a flat surface. Pour mixture over crackers and spread evenly.
Bake in preheated oven 15 minutes. Sprinkle chocolate chips over hot toffee. When chips turn glossy, spread evenly with spatula. Sprinkle with almonds. Freeze 20 minutes before serving.