If there is one combo I am sure of on this planet, it is maple and peanut butter. I’ve known this since I was five and my grandpa sat beside me giggling while I ate my pancakes topped with peanut butter and maple syrup. He called me his “Peanut Butter Girl”. Ever since it has been my goal to share this beloved combo with the world.
Today, I present thee with truffles – Peanut Butter Maple Truffles Dipped in Granola.
- 1 cup crunchy peanut butter
- 1/4 cup unsalted butter, softened
- 1 1/4 cup powdered sugar
- 1 teaspoon maple extract
- Dash of sea salt
- 1 cup maple-flavored Granola
- 2 – 2-pound bag Ghirardelli Chocolate Melting Wafers (total 4 pounds)
- Remaining 1 1/2 cups granola from bag of maple-flavored Granola(for rolling)
Using a mixer, mix peanut butter & butter together. Add powdered sugar, maple extract, salt and then the cup of granola.
Line cookie sheets with parchment paper.
Roll peanut butter mixture into about 4-5 dozen 1-inch balls. A small cookie scoop will help keep measurements equal or if you’re experienced with balls, you can just eye it. (This joke inserted here just for naughty, loyal readers.)
Place chocolate into a microwave-safe bowl, heat in 30-second intervals stirring in between each and continue until almost melted. Stir remaining unmelted chocolate into the melted for a gorgeous chocolate. Place remaining granola in a medium bowl.
Dip each ball into melted chocolate. Allow excess chocolate to drip back into the chocolate bowl. Roll balls into granola and place on another tray lined with parchment paper. Allow to harden in a cool place. If you make one batch, you can place them on a tray in the fridge for about 20 minutes to set the chocolate.
Because the world needs more truffles. And more maple and peanut butter combos. And sweet grandfathers who giggle while their little five-year-old granddaughter makes major life decisions about what to have on her pancakes.