Description
These Puppy Chow Chocolate Truffles are a rich, bite-sized twist on the classic muddy buddies snack. Creamy chocolate truffle centers are rolled in a crunchy powdered sugar and peanut butter coating — perfect for parties, holidays, or just when you’re craving a sweet treat!
Ingredients
For the truffle filling:
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1 cup semi-sweet chocolate chips
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1/2 cup heavy cream
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1/2 teaspoon vanilla extract
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Pinch of salt
For the coating:
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1/2 cup creamy peanut butter
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1 cup Rice Chex cereal, crushed
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1/2 cup powdered sugar
Instructions
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In a microwave-safe bowl, heat the heavy cream until hot (about 45–60 seconds).
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Pour the cream over the chocolate chips and let it sit for 1–2 minutes.
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Stir until smooth and fully melted. Add vanilla extract and a pinch of salt.
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Chill the mixture in the fridge for 1–2 hours or until firm enough to scoop.
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Scoop the chilled mixture and roll into 1-inch balls. Place on a parchment-lined tray.
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Freeze the truffles for 15–20 minutes to make coating easier.
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While truffles are chilling, mix crushed Rice Chex cereal and powdered sugar in a shallow bowl.
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Warm the peanut butter slightly until smooth and runny (about 15–20 seconds in the microwave).
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Dip each truffle into the peanut butter, then roll in the cereal-sugar mixture to coat.
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Chill until ready to serve. Store in the fridge for up to a week.
Notes
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You can use dark or milk chocolate instead of semi-sweet for a different flavor.
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Make sure the peanut butter isn’t too hot or it will melt the truffles.
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These freeze well — just thaw a few minutes before eating.
20 minutes
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 9g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg