Holiday Truffles – Peanut Butter Blossoms

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   This recipe is a labor of love only because it takes so much time to make handmade chocolates. But believe me, it's weeell worth the effort.

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   1. Prepare a double boiler with water in the bottom. Turn heat to medium-low. Chop the wax in small pieces. Place the wax and chocolate chips in the top of the double boiler. Let them melt together while you prepare the centers.

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   2. In a large mixing bowl, cream the butter, peanut butter and vanilla with an electric mixer. Add in the 10x sugar, a little at a time, until crumbly.

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   3. Use a cookie scoop to measure a consistent amount, then roll between your palms to form a ball. Set these aside on a rimmed cookie sheet until you're ready to dip them in chocolate. Chill in the fridge or freezer for 15-20 minutes or so (you can skip this step, but it makes the dipping a little easier).

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   4. With a dipping spoon, or even just a toothpick, dip each peanut butter ball individually, then set on a waxed-paper-lined cookie sheet.

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   5. In a glass bowl, melt the vanilla or peanut butter chips with a spoonful of Crisco on medium heat in the microwave in 30-second intervals, stirring each time, until completely melted. Pour the melted chips into a squeeze bottle for drizzling (if you don't have one, a freezer Ziplock bag works just fine with a small hole snipped off the corner). Drizzle. Allow to set for a few minutes until hardened before packaging. You can stick them back in the fridge or freezer if you like, but it's not necessary.

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   6. Before your family eats them all, package them in pretty candy boxes/tins and keep cool until you have time to deliver them to your favorite family or friends. I keep mine in the freezer to hide them

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   but as long as you don't store them next to your fireplace or oven, they'll be just fine!

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   I hope you enjoy these as much as we do!

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    This recipe makes between 90-100 truffles, depending on the size you roll.

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* Per serving · 4 servings · Values may vary.