Reese’s Spread Chocolate Truffles

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My husband shared a link on my Facebook last week about Hershey’s newest product, Reese’s Peanut Butter Chocolate Spread. I was in love. Way back in the day, my best friend , Marlene, and I would have Nutella and peanut butter waffle sandwiches for breakfast. We’d take turns making them for each other and bringing them to class. I’d love to say it was one of my genius creations but it wasn’t. It was all Marlene. The moment that very first waffle sandwich hit my lips I knew we’d be biffles forever. So when I saw this spread that was literally a mixture of my regular college breakfast, I knew I had to have it!

Well, this weekend I went bat shit insane at my local Safeway when I stumbled upon this beautiful jar of everything that is good in the world. They had it! I bought a jar and hid it to make sure my husband didn’t get his grubby hands all over it before I was done with it. I kept it simple and made easy truffles with them. If you decide to make these, please don’t skip out on the crushed peanuts, it just makes it THAT much better. I used an ice cube tray with a silicone bottom as a mold and Ghirardelli Melting Chocolate for the shell. In addition, this is one of those time where I suggest buying all the ingredients (even the ice cube tray) from your local grocery store if it’s available because it’s a lot cheaper than on Amazon. This is a guilt-free dessert- because you will have zero regrets after trying them.
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Reese’s Spread Chocolate Truffles

Total Time: 10 minutes
Yield: 4 truffles 1x

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Ingredients

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4 teaspoons Reese’s Peanut Butter Chocolate Spread
4 oz chocolate
crushed peanuts

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Instructions

Melt chocolate in the microwave in a small bowl, stirring every 15 seconds. Make sure not to burn the chocolate! Pour 1/2 tsp of chocolate into each mold and use a spoon or brush to coat the walls and edges of each mold. Turn the mold upside down and tap out any excess chocolate back into your bowl of melted chocolate. Freeze for 2 minutes and repeat to create a second layer of chocolate for the shell. Freeze for another 2 minutes or until the shell has completely hardened.
Fill each chocolate shell with Reese’s spread, leaving a little room at the top for chocolate to seal in the filling. Spoon in melted chocolate over the spread and use a spatula or back of a knife to remove any excess chocolate and get a flat bottom. Freeze for 5 minutes.
Gently release the chocolate truffles from the mold. Drizzle excess chocolate on top and sprinkle with crushed peanuts. Freeze for another 2 minutes and you’re done!