Peanut Butter Truffes
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Mix 1cup sugar, 3/4 cup butter and 5 oz canned milk.
Bring to full boil and cook for 5 minutes stirring often.
Remove from heat add peanut butter. Once completely mixed add marshmallow cream.
Then add tsp of vanilla.
Pour into a 9x9 butter lined pan.
Let stand overnight.
Gradually add 3 cups of powdered sugar.
Refrigerate 30 minutes.
Roll into one inch balls and place on large cookie sheet lined with waxed paper.
Refrigerate 15 minutes.
Dip peanut butter balls and place back on waxed lined cookie sheet.
Chill 30 minutes. Store in airtight container. I store in fridge but they don't have to be.