These puppy chow truffles are the perfect upgrade to the holiday treat—that classic peanut butter and chocolate flavor is so good, but I’m telling you, the crunch inside takes it to the next level.
Ingredients
- crispy peanut butter cereal squares, such as Peanut Butter Chex™ : 3 cups
- confectioner's sugar: 0.75 cup
- smooth peanut butter: 1 cup
- semisweet chocolate chips: 2 cups
- coconut oil: 1 tsp
Metric Conversion
Stages of cooking
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Add the Chex cereal to a large plastic bag and, using a rolling pin, crush into fine pieces.
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Stir the 3 cups crushed Chex, 1/2 cup confectioner’s sugar, and peanut butter together in a large bowl until evenly combined. Freeze mixture until firm to the touch, about 30 minutes.
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Meanwhile, in a microwave-safe bowl, melt semisweet chocolate in 10 second intervals until smooth, stirring in between. Add coconut oil and stir until combined.
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Line a baking sheet with parchment. Using a 2 teaspoon cookie scoop, portion the peanut butter mixture into 1-inch balls. Roll the rounds between your hands to shape, and arrange on the prepared baking sheet.
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Using a wooden pick or fork, dip truffles into the melted chocolate. Transfer back to the parchment-lined baking sheet. Let truffles cool in the refrigerator until set, about 20 minutes.
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To serve, dust truffles in the remaining 1/4 cup confectioner’s sugar. Chloe Gebacz
