Sunday, December 16, 2012

Reese's Peanut Butter Cup & Fudge Brownie Truffles


Ingredients:

2 boxes of fudge brownie mix
1 box of devil's food cake mix
1 bag of chopped Reese's peanut butter cups
1/2 cup whipped chocolate frosting
2 pkgs Wilton dark chocolate candy melts
4 tbsp vegetable shortening
sprinkles

Directions:

Prepare 2 large baking sheet with wax paper or foil. Set aside.

Bake brownie and cake according to directions on box and allow to cool for 1 hour. Place frosting in fridge at this time also...the frosting will harden up a bit and not be overly soft.  

Roughly chop the entire bag of peanut butter cups. Set aside.

Add broken up brownies and half of baked cake to a large mixing bowl and mash until it is in little pieces and crumbly.  Mix in refrigerated frosting. Add peanut butter cups. If you find that the mixture is too dry you can add a bit more frosting.  The frosting's job is to keep the cake together. You can test it by making a small ball and seeing if it comes together and doesn't come apart.  

Roll mixture into ping-pong sized balls (if the mixture is too tacky to work with, you can refrigerate it for 30 minutes to make it easier to work with.) Line a baking sheet with parchment, and place balls on the tray and then put in freezer for at least for 2 hours (overnight is best). These balls can made up to two weeks ahead of time.  Just place them (single layer) in a freezer bag on a baking sheet in the freezer.

Melt candy melts and vegetable shortening in a double boiler. Get out sprinkles and place them in bowls with spoons.  

Using a spoon, coat 1-2 cake balls at a time in chocolate melts. Using a teaspoon, remove from chocolate and place on a wax paper or aluminum foil lined baking sheet. Coat with your favorite sprinkles.

They will set up in about 5 minutes.  Package these up in a single layer box for gift giving or sharing with friends. Enjoy!