1 pound caramels
9 ounces bittersweet chocolate, finely chopped
2 tablespoons creamy peanut butter
½ teaspoon salt
1 teaspoon vanilla extract
½ cup finely chopped peanuts for coating
Melt the caramels in a heavy saucepan over medium heat until
caramel is smooth
and creamy.
Remove the pan from the heat, and while hot, stir in the chocolate,
peanut butter, salt, and vanilla.
Let stand for about 5 minutes or until
the chocolate
and peanut butter have dissolved.
Transfer to a bowl and cool to room temperature.
Cover the bowl with plastic wrap and chill until firm, about 2 hours.
Use a small spoon to scoop out the truffles and form into 1 inch balls.
Roll the truffles in the peanuts and transfer to a waxed paper covered tray.
Chill until firm, about 1 hour.
Store in an airtight container for up to 2 weeks. |
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