Easiest Way to Create Tantalizing Salted caramel peanut butter truffles

Salted caramel peanut butter truffles. Optional: Sprinkle a small amount of sea salt on the truffles before freezing them for the final time. Variations: The next time I made these I put them in disposable cupcake cases, which was easier and. These amazing Salted Caramel Fudge Truffles are so easy to make!

You don't need any extravagant ingredients or kitchen gadgets to make today's recipe. Salted Caramel Truffle is an ode to our best-selling Sea Salt Caramel Gelato with layers of chocolate cookies, dulce de leche, vanilla gelato and truffles. ), Guar Gum, Corn Starch, Salt. May Contain Peanuts And Tree Nuts. You could have Salted caramel peanut butter truffles using 5 ingredients and 11 steps. Here is how you cook that.

Ingredients of Salted caramel peanut butter truffles

1. You need 1 1/2 cup of Medjool dates, pitted.
2. It's 2 1/2 tbsp of melted coconut oil, divided.
3. It's 3/4 tsp of salt.
4. It's 1/4 cup of smooth peanut butter.
5. You need 1/4 cup of dark chocolate chips.

Add in an extra splash of vodka to really give it the kick it needs. This recipe is courtesy of Pearl Vodka. So, this has been A Week, huh? They're impressive, delicious, and a fraction of the price of store bought chocolates!

Salted caramel peanut butter truffles instructions

1. If your dates aren't sticky and super moist when squeezed, soak in hot water for 15 minutes. Then drain thoroughly and pit. Otherwise, just pit and add to a food processor..
2. Add 1 Tbs of melted coconut oil and mix. If it's not quite combining, drizzle warm water 1 tsp at a time, scraping down the sides as needed, and mix until a rough paste or ball forms. (If you add too much water, it will be difficult to handle them later as they won't freeze up well.).
3. Add 3/4 tsp sea salt and mix once more to incorporate. Taste and adjust the saltiness level if desired..
4. Freeze for 30 minutes or until no longer warm and pliable enough to scoop into balls..
5. Using a melon baller or a teaspoon and your finger, scoop out small balls and place on a parchment-lined baking sheet and freeze for another 20-30 minutes to set..
6. Add peanut butter and 1/2 Tbs coconut oil to a mixing bowl and microwave to melt (or heat in a small saucepan)..
7. Remove truffles from freezer and drizzle with warmed peanut butter. Freeze again for another 30 minutes, or until the peanut butter has formed a semi-firm "shell.".
8. Warm the chocolate chips over a double boiler or in the microwave in 30 second increments with remaining 1 Tbs coconut oil..
9. Remove truffles from freezer and, using a fork, scoop truffles up and quickly immerse in chocolate, using a small spoon to drizzle chocolate evenly on top. Then gently shake off excess chocolate and place back on parchment-lined baking sheet..
10. Top with a small sprinkle of sea salt (optional), and repeat until all truffles are coated..
11. Place back in freezer or fridge to set - about 30 minutes. Serve straight from the freezer or fridge. Let set out for 20 minutes to soften. Store in a freezer-safe container in the fridge or freezer to keep fresh..

Preheat the grill to high and line a baking sheet with parchment. Salted caramel and mocha come together in a cute little truffle that you can enjoy any time of the day. It's all a pretty easy process, just a few steps, honestly: you make dough, you divide dough, you bake some of the dough. Sharing salted caramel turtle brownies today *in hopes* that you'll find time to make these salty, sweet, sticky, ooey, gooey, chocolatey, fudgy bites Layering the caramel inside the brownies resulted in burnt edges and the caramel layer virtually disappearing. I kept imagining how perfect these calorie.