It may not be summer yet, but we’ve had a few days so far that have really hinted that it’s on its way. And for summer Shabboses, what’s really nice is an easy no-bake dessert that isn’t tremendously patchkedik (involved, preparation-wise).
These truffles capture the “cookie dough” vibe perfectly – they’re soft inside and not too sweet for a grown-up palate, but not too peanut-buttery and healthy-tasting (okay, they’re not healthy at all!) that kids will turn up their noses. In other words, they’re just right. And you can make them with just FIVE things you probably have sitting around your kitchen the week after Pesach – at least, I did.
I actually made these exactly as written over at Couldn’t be Parve, one of my all-time favourite go-to sites for delicious quick kosher yummies. I didn’t bother with the white-chocolate striping that she does on her site, but if you do, these will come out even more gorgeous. I wasn’t really trying for fancy, just functional, which is usually how I roll, but these could very easily be prettied up for company.
Here’s what you’ll need:
- Peanut butter
- Brown sugar
- Vanilla extract
- Chocolate for melting/coating (I used 3 x 100g bars of the bittersweet pareve chocolate you can buy everywhere in Israel)
(click through to find the full recipe – it only takes a few minutes to throw it all together!)
Because this is a no-bake recipe, you won’t be adding raw eggs, which is something I don’t worry about but lots of other people do.
This is one of those recipes where you absolutely MUST have parchment paper. In the original recipe, Shoshana suggests wax paper, but to me, wax paper is one of the most useless, abhorrent substances in the universe. Why not just stick with what works?
Three guesses as to where that one I cut open to photograph ended up???
Mmmmm… good Shabbos!