Peanut Butter Truffles

We had sort of a snow day yesterday. It began snowing snowing Saturday night and didn't stop until the following morning when we woke to a Winter Wonderland. Both my mom and stepson and daughter-in-law's homes lost power for a while during the storm. I had planned on having my granddaughter, 8 year-old niece, mom, daughter and D-I-L over to make gingerbread cookie pops but the foul weather prevented our gingypop day. So instead I made Peanut Butter Truffles.

2 cups sugar, 1 5oz. can evaporated milk, 1/2 cup butter, 2 cups mini marshmallows, 3/4 cup creamy peanut butter, 1/2 tsp vanilla, 12 oz. dark chocolate, 2 tsp shortening, finely chopped peanuts

Butter the sides of medium heavy saucepan.

In the saucepan, combine the sugar, evaporated milk, and butter.

Cook and stir over medium high heat until mixture is boiling.

Reduce heat to medium; continue boiling at a moderate, steady rate for 12 minutes, stirring occasionally.

• Remove saucepan from heat. Stir in marshmallows,
• peanut butter, and vanilla

Transfer mixture to a large bowl.

Chill for 45 to 1 hour or until mixture is thick and can be molded.

Line a large baking sheet with waxed paper or parchment paper. Shape mixture int 1-inch balls; place balls on the prepared baking sheet. Freeze balls for 15 minutes.

In a medium saucepan, combine the chocolate and shortening.

Cook and stir over low heat until melted.

Dip balls, one at a time, into melted chocolate.

Let excess chocolate drip off balls.

Place on a wire rack set over wax paper.

If desired, sprinkle truffles with peanuts or drizzle with milk or white chocolate.

Let stand until chocolate is set.

Peanut butter truffles for gift giving or a yummy treat!

Will keep in an air-tight container in the refrigerator up to two weeks.

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