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