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Crispy Peanut Butter Truffles Recipe

This is just one of the many candies I make at Christmastime. White candy coating makes them a nice change from the more common chocolate candies. —Florence Robinson, Lenox, Iowa

This recipe is:

Diabetic Friendly

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Crispy Peanut Butter Truffles Recipe

Prep: 70 min.

Yield: 36 Servings

60 10 70

Ingredients

1 cup sugar
1/2 cup light corn syrup
1 cup peanut butter
2 cups crisp rice cereal
1 pound white candy coating, coarsely chopped

Directions

In a large saucepan, combine sugar and corn syrup. Cook and stir over medium heat until sugar is dissolved. Bring just to a boil. Remove from the heat; stir in peanut butter until smooth. Stir in the cereal until combined. Roll into 1-in. balls. Place on waxed paper-lined baking sheets to cool.
In a microwave-safe bowl, melt candy coating, stirring often until melted and smooth. With a fork, dip peanut butter balls in coating; return to waxed paper until set. Store in an airtight container. Yield: 3 dozen.

Nutritional Facts 1 serving (1 piece) equals 149 calories, 7 g fat (4 g saturated fat), trace cholesterol, 53 mg sodium, 21 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Originally published as Crispy Peanut Butter Truffles in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p84