Tea Room Recipe #13 - Midwestern Tea Room Pleasures

Looking for a quick chocolate treat to go in those Easter baskets? Then have I got a recipe for you!

This easy recipe came from the 1994 book "Midwestern Tea Room Pleasures" by Joyce Decherd. This cookbook is one of several I own which features recipes from a variety of tea rooms and B&B's in a particular state or region. This book features tea rooms of Illinois, Indiana, Iowa and Wisconsin.

The Dicus House B&B in Streator, Ill. served these delicious Peanut Butter Chocolate Truffles at their Victorian Sweetheart Tea, according to the book. They are super easy to make!

And in case you wonder what they look like inside, well, here ya go—just a creamy, luscious center. Enjoy!

Peanut Butter Chocolate Truffles

1 cup peanut butter baking chips (I used Reese's)
3/4 cup margarine
1/2 cup cocoa powder
1 (14-ounce) can sweetened condensed milk
1 tablespoon vanilla extract
Finely chopped nuts, unsweetened cocoa powder, graham cracker crumbs or powdered sugar

In a heavy saucepan, melt peanut butter chips and margarine over low heat. Stir in cocoa and whisk until smooth. Add condensed milk and vanilla. Cook for about 4 minutes, stirring constantly, until thick and well blended. Remove from heat. Chill in refrigerator for 2 hours or until firm enough to roll into 1-inch balls. Roll in nuts or other coating (I used pecans). Store, covered, in refrigerator. Serve at room temperature.