I also made these for my sisters bridal shower and my cousins bridal shower. Basically any excuse I can find to make them! I drizzled colored chocolate over the top to add color for the showers. These truffles freeze great. You can either freeze them with or with out the chocolate. I usually freeze them without the chocolate and dip them the day or 2 before I need them and then just store in the fridge.
1 (7 ounce) jar marshmallow cream
1 (20 ounce) jar peanut butter
1 1/2 cup butter, softened (3 cubes)
2 pounds powdered sugar
vanilla almond bark or melting chocolate
Place the marshmallow cream, peanut butter and butter in a mixing bowl. Using the paddle attachment or hand mixer, combine. Slowly add the powdered sugar until combined and a dough forms.
Form 1″- 1 1/2″ balls and place on a cookie sheet.
Melt the chocolate according do the package directions.
Drop the ball into the melted chocolate. Using a spoon, turn the ball to make sure it’s all coated in the chocolate. Lift out of the chocolate with the front of the spoon. Tap a few times to get excess chocolate off and scraped the bottom of the spoon on the side of the dish. Place chocolate truffle on a parchment lined cookie sheet.
Makes 70-80 truffles depending on the exact size of the balls you make.