Ingredients

• 1 + 1/2 cups  caster sugar
• 1/2 cup brown sugar
• 1 can evaporated milk
• 1/2 cup butter
• 2 cups tiny marshmallows
• 3/4 cup creamy peanut butter
• 1/2 teaspoon vanilla
• 350g dark or dark chopped
• 2 teaspoons butter
• Finely chopped peanuts

Directions

1. Butter the side of a medium heavy saucepan. In the saucepan, combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture is boiling. Reduce heat to medium; continue boiling at a moderate, steady rate for 12 minutes, stirring occasionally.

2. 

3. Remove saucepan from heat. Stir in marshmallows, peanut butter, and vanilla. Mix until marshmallows have melted (may need to return to the heat and whip thoroughly to combine). Transfer mixture to a large bowl. Chill for 45 minutes to 1 hour or until mixture is thick and can be molded.

4. 

5. Line a large baking sheet with waxed paper or parchment paper. Shape mixture into 1-inch balls; place on the prepared baking sheet. Freeze for 15 minutes.

6. 

7. In a medium saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Dip balls, one at a time, into melted chocolate. Let excess chocolate drip off balls. Place on a wire rack set over waxed paper. If desired, sprinkle with peanuts. Let stand until chocolate is set. Makes about 50 truffles.

 Layer truffles between sheets of waxed paper in an airtight container; cover.

Store in the refrigerator for up to 2 weeks.

 Summer is fast approaching and  everyone seems to be firing up their bbq. This simple peanut butter treat is easy to prepare and  it can be done the day or days ahead, so it’s the perfect way to really chill out and relax with family and friends.