One of my favorite flavors in the world is peanut butter and chocolate together. You can bet I am the one rummaging through my daughter’s trick or treat bag after Halloween squirreling away the Reese’s Peanut Butter Cups. Once, a mother of a friend put a snack in a bowl that looked like dark, powdery Chex Mix. It was, in fact, a treat called Muddy Buddies. A delicious snack of chocolate, sugar and peanut butter coating Chex cereal. It was…DELICIOUS. Where had I been that I had missed this delectable treat all my life? Well, they are in my repertoire now…the recipe for traditional Muddy Buddies are here on my traditional website.
So when I saw Confessionsofacookbookqueen (a hilarious, talented, amazing food blogger I follow religiously-check her out!) post these Muddy Buddy Cookie Dough Truffles, I wondered if I could make them into “pops” to sell at our school craft fair. That way, people could eat them while still shop the craft tables with a free hand. They worked out beautifully and held up well out in room temp for 4 hours. They are no-bake which makes them very easy for you or for little kitchen helpers! And if you are looking for a blog to follow with great recipes and a healthy helping of personality to go along with it, please visit the cookbook queen’s blog.
Muddy Buddy Cookie Dough “Pops”
Ingredients:
1/2 stick butter, softened
1/4 cup peanut butter
1/2 cup brown sugar
1/4 cup white sugar
2 Tbsp. lowfat milk
1/2 tsp. vanilla
1 cup flour
Coating:
2 cups semisweet or milk chocolate chips
1 stick butter
1 1/2 cups (or more) powdered sugar
Directions:
With a hand mixer in a medium bowl, beat the butter and peanut butter together until smooth. Add the sugars and beat until fluffy. Add the milk and vanilla and beat until combined. Add the flour and beat on low until combined. Don’t overmix.
Line a baking sheet with parchment or tin foil. Make sure whatever size sheet you use can fit in your freezer.
With your hands, take clumps of the dough and roll into walnut-sized balls. Line them about an inch apart on a baking sheet. Use candy sticks from the craft store’s candy making aisle, or bamboo sticks or popsicle sticks to make your pops. Insert your stick into each ball gently, careful not to go all the way through the other side. Freeze balls for about 30 minutes to an hour.
In a microwave-safe bowl, melt the chocolate chips with the butter on medium power for minute and a half intervals, mixing in between until chocolate is smooth and melted. In another plate or bowl, add the powdered sugar. Take your pops out of the freezer and dip each into the chocolate until evenly covered. When covered, roll in the powdered sugar until pop is covered. Place back onto the baking sheet. Reserve the powdered sugar. Freeze until 30 minutes before serving. Then take them out and roll one more time in the powdered sugar until well covered. I placed these in cute mini cupcake liners to serve. They defrost to room temp as they sit out.
– Posted using BlogPress from my iPad
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