Sunday, February 5, 2012

Superbowl Sweets

We went to our friends Evan and Sally's for a "baby friendly" Superbowl party. We thought there would be a handful of littles there. But seriously, the price of admission was at least one child. There were so many kids! Kennedy and her friend Emily had a great time, as per usual. They were the Big Kids at this party and loved running the show. Our wonderful hosts made some delish BBQ, drinks and snacks. I made some dangerously delicious Salted Peanut Butter truffles. Just wanted to share the recipe. You will make many, many friends if you show up to a soiree with a plate of these.

Kennedy and Emily sharing window kisses.  

Make these. Make friends. 

Salted Peanut Butter Truffles
1/2 pound (2 sticks) butter
18 ounce jar smooth peanut butter
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 pound box confectioner’s sugar
1 cup chocolate wafers
1 tablespoon fleur de sel (can be substituted with regular sea salt or kosher salt)
In a large bowl, melt the butter and peanut butter in the microwave for 1 to 2 minutes on high power. Add the vanilla extract and salt then mix with a spoon until smooth.
Add one cup of confectioner’s sugar and mix until incorporated. Continue to add the confectioner’s sugar one cup at a time. Set aside.
In a medium bowl, melt 3/4 cup of the chocolate wafers in the microwave for 1 minute on 50% power. Mix the chocolate with a spoon and continue to microwave for 30 minutes at 50% power until it is melted. The chocolate may not appear melted until you mix it. Add the remaining chocolate wafers and mix until smooth.
Spoon small mounds (approx. 2 teaspoons, use a mini ice cream scoop for consistently sized truffles) of the peanut butter mixture and roll into balls. Place each peanut butter ball on to a fork and dip into the melted chocolate. Place on parchment paper to cool. When the chocolate is partially dry, sprinkle a pinch of fleur de sel on top of the ball. Do not wait until the chocolate is complete dry, otherwise the fleur de sel will not stick.
Let the chocolate completely dry (approximately 1 hour) before serving or transferring to mini cupcake liners.

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