Peanut Butter M&M’S Truffles. Serving Size - 14 Prepared By - DnD Recipe Rating * * * * *
			1/2 cup unsalted butter, softened to room temperature 1 cup creamy peanut butter 1/2 teaspoon vanilla extract 1/8 teaspoon salt 3 cups confectioners sugar 3/4 cup M&M’S Baking Bits 16 ounces semi-sweet chocolate
			Line two large baking sheets with parchment paper or silicone baking mats. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed in a large bowl until creamy - about 2 minutes. Add the peanut butter, vanilla, and salt. Beat on high until combined and creamy. Add the confectioners' sugar and beat on low for 2 minutes until everything is combined. The mixture is supposed to be a little soft, yet crumbly. Using your hands work the M&M’S® into the peanut butter dough. Begin rolling peanut butter dough into 1-inch balls and place on the baking sheet. You should have about 32-35 balls total. Chill peanut butter balls in the refrigerator for 1 hour or until firm. During the last few minutes of the chilling time, begin melting the chocolate in a double boiler. Let the warm chocolate sit for 5 minutes to slightly cool before dipping. Remove peanut butter balls from the refrigerator and using a toothpick inserted in each ball dip them in the chocolate. When dipping, you can fully submerge the truffle OR leave a small portion of peanut butter showing at the top to make them look like buckeyes. Place balls back onto the baking sheet after you dip each one. Sprinkle spme chopped M&M on top of a few. Allow chocolate to completely set in the refrigerator before serving. Make ahead tip: Layer truffles between sheets of parchment or wax paper in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. Thaw overnight in the refrigerator.