Salted Caramel Peanut Butter Truffles
So, I know I just gave you a dessert recipe. I know.
I also know that I outlined my unpopular opinion on Valentine’s Day in last week’s post, and now it would appear that I have made you heart-shaped chocolates. But I feel like that’s OK, because Valentine’s Day is over. I’m a weird kind of stubborn sometimes… Also, the only ice cube trays I own are those heart-shaped ones from Ikea. So, there’s that. But you should totally make these next time you have a date over, because they’ll probably fall for you immediately (if they haven’t already).
And I know you may be a bit chocolate-d out from all the chocolate you may have consumed since last Saturday. But for me, there is no such thing as “chocolate-d out,” and I don’t think I’m alone. So I am honoring this month’s Recipe Redux theme, “Favorite Chocolate Matches,” with a super easy, delicious truffle recipe.
Amidst this extremely busy (and freezing) week, simple was the best way to go. I had been planning some kind of cocoa chili, but then earlier this week I made cinnamon chili instead, because I was 100% hungry and only about 60% adventurous. Such is the life of a grad student.
And so this morning, on the morning OF this post’s due date, I still did not have a recipe. Oops. Although, in the true nature of the challenge (which was to find a way to use leftover chocolate), I used two other leftover household staples to make these little nuggets of heaven – peanut butter and dates. So many of my favorite candies boast the peanut butter-caramel-chocolate trifecta, and dates are a perfect healthy way to simulate the texture and flavor of caramel.
I made these before heading off to see a student, popped them in the freezer, and they were perfectly set by the time I got home. Then, I had just enough time to pop them out of the mold and photograph them before I went out to rehearsal. If that’s not proof that these are low-maintenance, I don’t know what is. And I’m kind of high-maintenance. But these honestly taste super fancy, so nobody will have to know your secret 😉
- 3/4 cup pitted dates, mashed
- Sea salt, to taste
- 1/2 cup dark chocolate chips, melted
- 3 tbs. peanut butter of choice
- Combine mashed dates with a pinch or two of sea salt. Combine and set aside.*
- Spoon a small amount of dark chocolate into each section of a silicone ice tray or mold. Using the back of a teaspoon, spread the chocolate to thinly coat the bottom layer of each section. This layer should still be thick enough that you can't see any of the tray through the chocolate.
- Place in freezer to set bottom layer, about 5 minutes.
- Fill each mold about 2/3 of the way up with mashed dates.
- Fill the rest of each mold evenly to the top with peanut butter.
- Thinly spread the rest of the chocolate on top of each candy (i.e. don't cover the whole surface of the tray/mold with chocolate).
- Return to freezer until set, about 1 hour.
- *If necessary to help with mashing, microwave the dates first for about 20-30 seconds.