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Peanut Truffle Mice



  • 1 cup sugar
  • 1 cup evaporate milk
  • 1/2 cup granulated sugar
  • 2 pkg. (300 g each) peanut butter chips
  • 86 blanched whole almonds, toasted unsalted peanut halves, sliced almonds, or sliced hazel nuts
  • melted chocolate garnish (optional)


  1. In heavy saucepan, bring milk and sugar to boil over medium heat, stirring. Boil for 3 minutes, stirring constantly; remove form heat. Add chips; stir until melted. Pour into bowl; cover and refrigerate for about 1 hour or until firm.
  2. Shape teaspoon fulls into balls. Make thumbprint in each; place almond inside and press mixture amount to form an egg shape. Place on waxed paper-lined baking sheet, pressing base to flatten slightly. Insert peanut halves for ears.
  3. Cover and refrigerate for about 1 hour or until firm.
  4. Decorate or coat with melted chocolate garnish
  5. truffles can be refrigerated in single layer in airtight container for up to 1 week or frozen for up to 3 weeks.
  6. Makes 86 truffles
  7. Melted Chocolate Garnish - in micro-waveable bowl combine 6 oz (175 g) semisweet chocolate with 4 tsp. vegetable oil. Microwave 1 min or until glossy. Stir until smooth. Transfer to pastry bag, add eyes, spots etc. or dip head first one at a time turning in garnish to coat. Place on waxed paper and refrigerate for 10 - 15 minutes

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Last Updated Saturday, November 20th, 2004