Peanut Butter Stuffed Brownie Truffles Recipe By Tasty Recipes

PEANUT BUTTER TRUFFLE BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
• In medium bowl, beat Filling ingredients with electric mixer on medium speed until smooth. Spread evenly over brownie base.
• In small microwavable bowl, microwave Topping ingredients uncovered on High 15 to 30 seconds; stir until smooth; cool 10 minutes. Drop topping by spoonfuls over filling layer; spread evenly. Refrigerate about 30 minutes or until set. Cut into 4 rows by 4 rows. Store covered in refrigerator.

TRUFFLE STUFFED BROWNIE TRUFFLES RECIPE BY TASTY

Steps:

• Flip the prepared brownies onto a cutting board. Using a rolling pin, roll out the brownies to about ¼-inch (6.5 mm) thickness. Cut into 16 equal squares.
• Wrap 1 brownie square around each truffle. Seal the truffle completely by rolling the ball around a few times.
• Dip the wrapped truffle in melted chocolate, covering the entire ball. Coat in cocoa powder and chill for at least 1 hour, or until ready to serve.
• Enjoy!

BUTTERFINGER BROWNIE TRUFFLES RECIPE BY TASTY

Steps:

• Bake the brownies according to the package instructions. Remove from the oven and let cool completely, about 30 minutes.
• In a large bowl, mix together the peanut butter, cream cheese, and powdered sugar until smooth. Add 4 ounces of Butterfinger Bits (or, crushed Butterfinger bars) and fold together. Crumble the brownies into the bowl and mix until well combined and the mixture forms a large ball.
• Shape the truffle mixture into 20 1½-inch balls. Freeze for 15 minutes.
• In a medium microwave-safe bowl, combine the semisweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until completely melted and smooth.
• Remove the brownie truffles from the freezer and dip each truffle in the melted chocolate until completely coated.
• Immediately sprinkle Butterfinger Bits (or, crushed Butterfinger bars) on the truffles until the tops are fully covered.
• Chill the truffles for 20 minutes before serving.
• Enjoy!

TRADITIONAL PEANUT BUTTER TRUFFLE BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Make brownies as directed on box. Cool completely.
• In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
• In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.

PEANUT BUTTER BROWNIE TRIFLE

Steps:

• Preheat oven to 350°. Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13x9-in. baking pan 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces. , Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. , Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.

PEANUT BUTTER STUFFED BROWNIE TRUFFLES RECIPE BY TASTY

Steps:

• Flip the prepared brownies onto a cutting board. Using a rolling pin, roll out the brownies to about ¼-inch (6.5 mm thickness. Cut into 16 equal squares.
• In a large bowl, combine the peanut butter, powdered sugar, vanilla, and rice cereal. Mix well and freeze for 30 minutes to 1 hour.
• Form the peanut butter mixture into 16 equal balls, about 1 teaspoon each. (A melon baller works really well for this.) Wrap a brownie square around each peanut butter ball and roll around to seal.
• Dip the wrapped truffles in the melted chocolate, covering the entire ball.
• Using a spoon, drizzle warm peanut butter over the truffles and chill for 30 minutes, or until ready to serve.
• Enjoy!