Peanut butter and chocolate never tasted better together than in these luscious truffles! Shape them into balls for a holiday treat tray or make into snappy footballs to top cupcakes for a tailgate party or any gathering to cheer on your favorite team.
—KIM BARKER RICHMOND, TX
PREP: 25 MIN. + STANDING MAKES: 3 DOZEN
3 ounces white candy coating, coarsely chopped, divided
2/3 cup creamy peanut butter
1/2 cup confectioners’ sugar
3 teaspoons vanilla extract
2/3 cup crushed granola cereal with oats and honey
6 ounces semisweet chocolate, chopped
2 tablespoons shortening
2 cans (16 ounces each) vanilla frosting, divided
Green paste food coloring
36 cupcakes of your choice
1. In a microwave, melt white candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in peanut butter until smooth. Add the confectioners’ sugar, vanilla and cereal. Chill for 2-3 hours or until easy to handle.
2. Shape into 1-in. balls; form each ball into a football shape and set aside. In a microwave, melt the chocolate and shortening; stir until smooth. Dip footballs in chocolate; allow excess to drip off. Place on a wire rack over waxed paper; let stand until set, about 30 minutes.
3. Pipe frosting laces onto footballs. Tint the remaining frosting green. Using a #233 or #234 tip, pipe grass over cupcakes. Just before serving, insert a toothpick into each football. Insert toothpick into cupcake to position the football.