31 Days of Dark Chocolate Dreams

The only thing sadder than a day without chocolate is a day without peanut butter! I am so happy to announce that Peanut Butter & Co. has asked me to join The Yum Squad food blogger club PLUS Peanut Butter & Co. just released their cookbook called 31 Days of Dark Chocolate Dreams, which  features a month’s worth of decadent recipes using Dark Chocolate Dreams, the company’s all natural peanut butter blended with rich dark chocolate. I got an advanced copy of the cookbook along with some Dark Chocolate Dreams to start adding YUM in my kitchen. 🙂

Conceived and written by Lee Zalben, aka The Peanut Butter Guy and Founder & President of Peanut Butter & Co., 31 Days of Dark Chocolate Dreams includes a treasure trove of chocolate and peanut buttery treats: blondies, icebox pie, popcorn balls, smoothies, hot chocolate, old fashioned fudge and more – because everything tastes better with peanut butter and chocolate!

Did you know that Dark Chocolate Dreams is Peanut Butter & Co.’s #1 selling product and the #1 selling all natural chocolate nut spread in the country?! Here’s my kids favorite recipe from the cookbook.

Dark Chocolate Dreams Truffles
These truffles are wonderful to wrap up in a fancy box and give as a gift this Valentine’s Day or on any day. 😉
DarkChocolateDreamsTruffles Ingredients
1 1/2 cups Dark Chocolate Dreams peanut butter
1 1/2 cups confectioners’ sugar
1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup nonfat powered milk
1/2 tsp vanilla extract
1/4 tsp salt
Semisweet chocolate, for coating
Vanilla icing, for decorating
Heart sprinkles, for decorating

Line a sheet pan with parchment paper.

In a large mixing bowl, combine Dark Chocolate Dreams peanut butter , confectioners’ sugar, butter, powered milk, vanilla extract and salt and knead into a dough-like consistency.

Roll the truffle mixture between the palms of your hands to form balls about the size of a quarter or silver dollar. 😉 Continue forming the truffles until the mixture is used up, transferring finished ones to the prepared sheet pan as you go. Refrigerate for 1 hour to firm up.

Make a double boiler by filling a medium-sized saucepan halfway with water and placing a large glass bowl over the top of the pan. Bring the water to a boil and then reduce heat to low. Add the chocolate chips and stir until completely melted.

Skewer each chilled truffle with a toothpick and roll in the melted chocolate. Return to parchment and remove the toothpick before cooling. Add an additional decoration, such as drizzling vanilla icing on truffles or adding heart sprinkle on top. Store in an airtight container for up to 1 week.

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