So I’m that person that prefers sliders to double cheeseburgers, baby lamb chops to filet mignon, a plate of cookies to a big slab of something-chocolate.
I don’t know about you but after a bite or two I’m ready to move on to something else (except for Muddy Buddies. There appears to be no designated stopping point for Muddy Buddies). And I noticed on a secret Pinterest board I have, entitled “Delicious Little Snacks”, that there is a preponderance of bite-sized goodies.
And so: series!
Every month I will be sharing a delicious little snack that is easy and irresistible.
Starting with these:
I found these beauties on the lovely Fork Knife Swoon blog, when I was looking for something to make with the leftover potato chips from these cookies (btw, have you made these yet? You MUST make these).
These truffles are basically everything, as you can imagine a treat made from peanut butter, potato chips and chocolate would be.
Even better? They’re gluten-free. Better still? They’re easy-peasy to make vegan.
If you’re wondering how they’d fare if you swapped out the peanut butter for almond butter, I don’t know. What I would suggest is that you go with a more commercial brand (one that isn’t as “separated”) – and let me know how it works out!
What’s your favorite snack?
from Fork Knife Swoon
1/3 cup creamy peanut butter
1/2 cup confectioner’s sugar
1/4 cup almond flour
1/4 cup crushed potato chips (kettle style works best), plus extra for topping
1 cup chocolate chips (dairy-free or regular)
1 – 2 teaspoons coconut oil
Line a baking sheet with parchment paper; set aside.
Beat the peanut butter, confectioner’s sugar and almond flour till well blended. Add the potato chip crumbs and beat briefly, just till combined.
Using a tablespoon or cookie scoop, scoop out the dough and shape into balls. Freeze on your prepared pan.
Melt the chocolate chips and 1 teaspoon of coconut oil in the top half of a double boiler set over barely simmering water. Stir till smooth and pourable, adding another teaspoon of coconut oil if needed.
Working with one truffle at a time, use a fork to roll it around in the melted chocolate till completely covered. Place on the fork and gently tap the handle on the edge of the bowl so that the excess drips off. Gently slide the truffle back onto your baking sheet and immediately top with some crushed potato chips. Repeat with remaining truffles; keep chilled till ready to serve.
This delicious recipe brought to you by Donuts, Dresses and Dirt
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