Is there anything better? The Truffle Hill Chocolates in Excelsior, MN is a charming cottage with all handmade chocolates and sweet treats. Phoenix visitor Kathy Holcombe was delighted with the choices.
For your own home made delights, try the Chocolate Peanut Treats on page 162 Tastes & Treasures Cookbook. Margaret Baker made them for a Historical League meeting and they are every bit as good as sweets from Truffle Hill.
2 cups (12 ounces) semisweet chocolate chips
2 cups (12 ounces) butterscotch chips
1 (18-ounce) jar creamy peanut butter
1 cup (2 sticks) butter
1 (5-ounce) can evaporated milk
¼ cup vanilla pudding and pie filling mix
2 (1-pound) packages confectioners’ sugar
1 pound salted peanuts
Combine the chocolate chips and butterscotch chips in a double boiler over simmering water. Cook until blended, stirring frequently. Add the peanut butter and stir until smooth. Spread half the chocolate chip mixture in a greased 10X15-inch baking pan. Chill until firm.
Bring the butter, evaporated milk and pudding mix to a boil in a saucepan. Cook for 2 minutes, stirring constantly. Remove from the heat and beat in the confectioners’ sugar until smooth. Spread over the chilled layer. Stir the peanuts into the remaining chocolate chip mixture and spread over the prepared layers. Chill until firm and cut into 2-inch squares.
Makes 30 (2-inch square) pieces