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No Bake Nutella Balls (chocolate truffles)

Here’s a new favourite truffle I added to our Christmas cookie boxes this year. I’ll share with you how to make No Bake Nutella Balls covered in chocolate with a few sprinkles to make them look festive. These were so delicious. I had a hard time not eating all of them myself. You can crush the graham crackers yourself, but I just purchased a box of crumbs. No Bake Nutella Balls Makes about 50 balls Adapted from The Carefree Kitchen Ingredients For the filling 1/2 cup of butter, softened 1 1/4 cup Nutella 1 cup graham cracker crumbs 2 cups icing sugar 1 teaspoon vanilla For the coating 1 1/2 cups meting chocolate (I used milk) Directions Combine all filling ingredients until a dough forms. You can add more Nutella or graham crumbs  if you feel the dough is too soft or dry. The dough should hold its shape once rolled.  Roll teaspoon size balls and place in a single layer in the freezer for 30 minutes.  Melt the chocolate in a double boiler or bowl over a simmering pot of wa...
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Soft and Chewy Peanut Butter Cookies

I took the recipe from the Kraft Light Smooth peanut butter jar (1 cup peanut butter, 1/2 cup sugar, 1 egg) and changed it slightly.

After I put their ingredients together there was no way I was going to be able to roll balls. It was too wet.



Soft and Chewy Peanut Butter Cookies
Makes 28 cookies

Ingredients
  • 1 cup light smooth peanut butter
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/4 cup flour, sifted
  • 1/4 teaspoon baking soda (sifted with flour)
  • Extra sugar for pressing
Directions
  1. Preheat oven to 350F.
  2. Mix all ingredients together until they form a dough. Roll approximately 28 balls and place them at least 1" apart on 2 un-greased cookie sheets. Use a fork dipped in granulated sugar to press the cookies down slightly. Then press again in the opposite direction to create a pattern.
  3. Bake on the middle rack for 8-10 minutes or until slightly golden on the bottom. Cool on cookie sheets for a few minutes then transfer to wire racks and cool completely. Store in an airtight container for several days (if they last more than 5 hours that is).
Tip: Normally I wouldn't dream of baking anything on a cookie sheet without parchment paper, but the peanut butter is oily enough that you really don't need to prepare the pans in any way. To make the indentations, I used a cocktail fork that only had 2 prongs on it, but you could use a regular fork.

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Comments

  1. AnonymousMarch 29, 2011 at 11:42 AM

    GREAT Cookie Jen!! I finally made them. I used Jiffy creamy and Jiffy extra chunky. 1/2 c. each. They turned out great. I think I will omit the outer sugar and maybe even the sugar in the mix to see how they do....not overly sweet, but have a diabetic in the house with a sweet tooth. FAST to prepare and nice small batch so 1/2 the day isn't spent on baking. Love that it is kid friendly too. They had a lot of fun helping. And you are right - I don't see them making it 5 hrs to store. Thanks hun!! Gwen B. & kids

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  2. JenniferApril 7, 2011 at 11:31 AM

    I'm glad you liked them Gwen. You could probably use this recipe to make the peanut butter kiss cookies. You know the one with the Hershey's Kiss in the middle? Yum!!

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