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Popcorn and Peanut Truffles

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Shelby Tarkany

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1 h 15 m servings 132 cals
Original recipe yields 24 servings (24 truffles)

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  • Prep

  • Ready In

  1. Line a baking sheet with waxed paper.
  2. Mix popcorn and peanuts together in a large bowl.
  3. Melt chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
  4. Pour honey into a microwave-safe bowl and heat in microwave until warmed and pourable, about 10 seconds; stir into melted chocolate.
  5. Pour chocolate-honey mixture over popcorn mixture, stirring until evenly coated. Scoop chocolate-popcorn mixture using a small ice cream scoop, pressing mixture into scoop. Release mixture onto the prepared baking sheet. Refrigerate truffles until firm, about 1 hour.

Nutrition Facts

Per Serving: 132 calories; 7.3 g fat; 17.5 g carbohydrates; 2.3 g protein; 0 mg cholesterol; 51 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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