Chocolate-Covered Strawberry Puppy Chow Truffles
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Chocolate-Covered Strawberry Puppy Chow Truffles

Prep: 25 minutes plus freezing • Serves: 28

3-1/2 cups square-shaped oven-toasted corn cereal
3/4 cup peanut butter
2/3 cup powdered sugar
1/3 cup strawberry jam
3 tablespoons unsalted butter, melted
1 package (9 ounces) dark chocolate chips
1 tablespoon vegetable oil

1. Line rimmed baking pan with parchment paper. In food processor, pulse cereal until small crumbs remain.

2. In large bowl, stir peanut butter, 1/3 cup sugar, jam and butter; fold in cereal. Using 2 small spoons, drop cereal mixture by heaping tablespoons, 2 inches apart, onto prepared pan; freeze 15 minutes.

3. With hands, roll cereal mixture into balls and place on same pan; freeze 15 minutes.

4. In medium microwave-safe bowl, heat chocolate chips in microwave oven on high 2 minutes or until melted, stirring every 30 seconds; stir in oil. Use 2 forks to dip balls into melted chocolate mixture to completely cover, allowing excess to drip off; place on same pan. Reheat melted chocolate mixture as necessary if it begins to harden. Freeze truffles 30 minutes or until completely hardened.

5. Roll truffles in remaining 1/3 cup sugar if desired. Makes about 28 truffles.

Approximate nutritional values per serving (1 truffle):
117 Calories, 8g Fat (3g Saturated), 3mg Cholesterol,
58mg Sodium, 13g Carbohydrates, 1g Fiber, 2g Protein

Chef Tip:
If powdered sugar doesn’t stick to the truffles evenly, freeze 15 minutes longer. Refrigerate truffles in an airtight container up to 1 week.