Chocolate Peanut Butter Recipe Round-Up: National Peanut Butter Lovers Day

Today is National Peanut Butter Lovers Day, not to be confused with Peanut Butter Day on January 24. To mark the day, I thought I'd add some links to some Peanut Butter recipes I've posted over the years.. and a Recipe for easy Peanut Butter Truffles. Enjoy!

Chocolate and Peanut Butter: What could be better? I'm also paying homage today to Mr. Peanut. I grew up with Planter's Peanuts. Mr. Peanut, shaking hands with everyone, would walk the boardwalk in Atlantic City! What a treat. I also loved those hot salty peanuts, roasted right onsite. The original company was called Planters Nut and Chocolate Company, so what's not to love? Planters did make peanut butter, but I'm not sure for how long.

Round-up of Chocolate Peanut Butter Recipes in celebration of National Peanut Butter Lovers Day.

Reese's Peanut Butter Cup Cheesecake
Peanut Butter Chocolate Chip Cookies
Chocolate Peanut Butter
Chocolate Peanut Butter Whoopie Pies
Frozen Reese's Peanut Butter Cups
Peanut Butter Fudge
Chocolate Peanut Butter in a Jar
Peanut Butter Brownie Cupcakes
Peanut Butter Chocolate Sandwiches
Elvis's Peanut Butter, Banana, Bacon Chocolate Chip Cookies
Peanut Butter Toffee Cheesecake Brownies 
Chocolate Banana Peanut Butter Smoothie

Chocolate Peanut Butter Truffles
This is a simple recipe for a peanut butter ganache truffle rolled in chopped peanuts adapted from a recipe in CountryLiving. 

Ingredients
8 ounces 75-85% dark chocolate, chopped
1 cup heavy cream
1/2 cup smooth Organic peanut butter
1/2 teaspoon Madagascar vanilla extract
1/4 teaspoon salt
3/4 cup finely chopped peanuts

Directions 
1. Place chopped dark chocolate in medium heat-safe bowl. Set aside.
2. In medium saucepan over low heat, cook heavy cream until just begins to boil; then immediately pour over chocolate. Let sit for 1 minute. Stir until chocolate is melted and mixture is thick and smooth. Stir in smooth peanut butter, vanilla extract, and salt. Pour into shallow baking pan and refrigerate until set, 4 to 6 hours.
3. Spoon chocolate–peanut butter mixture, by tablespoon, into your hand and roll into balls. Place on parchment-lined baking pan and return to refrigerator for 20 to 30 minutes.
4. Place finely chopped peanuts in shallow dish. Roll truffles in peanuts, shaping each ball as you work. Keep refrigerated until serving.