The Post About SlapYourMommaTruffles

I never condone family violence, but these chocolate peanut butter truffles are good.


The suspects. Notice I went brand name on everything but the whipped topping. Cool Whip can stick it for 23 cents more.


This recipe is from a Cool Whip cookbook called "Simple Desserts." I kinda feel bad about that "stick it" comment from before. I apologize.


I microwaved the chocolate in intervals until it was nice and gooey.


I stirred in peanut butter. This is a Pampered Chef gadget that was worth the purchase just for peanut butter. Of course, you lose out on the cursing and yelling from trying to get the stuff out of a regular measuring cup.

I mixed that up and left it until it cooled to room temp. Since the oven had been on and it leaks gas, it was approximately 102 degrees. Make your own call.

Stirred in COOL WHIP. The whole tub. Minus what you need to taste test to make sure it's fresh.

Refrigerated for 1 hour+. My fridge is warmer than most because of frugality. It took a little longer.

Shaped into 1-inch balls and let them take a powdered sugar bath. There is no messier thing you will ever do in your life. Unless you work with sewage. Then a close second.

Placed in mini liners and watched people enjoy. Might be good to line serving dish with cigarettes. They are that good.

Chocolate Peanut Butter Truffles

1 package (8 squares) Baker's Semi-Sweet Chocolate

1/2 cup peanut butter

1 tub (8 oz) COOL WHIP topping, thawed

Bath items: powered sugar, sprinkles, chopped nuts, coconut, etc.

Microwave chocolate in large bowl on high 2 minutes or until chocolate is melted, stirring halfway through heating time.

Stir in peanut butter until smooth. Cool to room temperature. Stir in whipped topping.

Refrigerate 1 hour. Shape into 1-inch balls. Roll in bath items of choice. Store in refrigerator.

Makes about 3 dozen. (minus the ones you taste test for freshness.)

{images: Jamie}