It was a really great weekend around here. I actually got a girl’s night out with some friends and we had a blast. Isn’t it funny how silly us moms can act when you put a few of us in a room together without our children? We need that time every now and then to just be silly.
I was on a mission to create a Reese’s Truffle over the weekend as well and after a failure, I finally got it right. That’s usually how my creations usually work. I have to fail a few times before I get it right. But that’s what we call trial and error. But let me just tell you, these truffles are no error. They are so yummy! And they are so incredibly easy, it’s insane.
I think one of my favorite things about them is that you can get all the ingredients that you need anywhere, including a convenience store! You know sometimes, it’s just not possible to make it to the grocery store. Whether it’s because you’re on vacation and have no idea where a grocery store is or because you don’t want to fight the crowd, a convenience store is always around the corner and you can get all of the ingredients in this particular recipe from one!
You start out by taking 6 packs of 2 Reese’s cups and 3 slices of pound cake and putting them through the food processor (or blender). It makes a crumby mixture that is really soft and easily formed into a ball. Make them as big or as little as you want.
Although trust me, you’ll want them smaller so you can eat more…
Pop your little balls into the freezer for a little bit. Around 15 minutes or so to get them good and firm so you can dip them in the Hershey goodness.
This is the Hershey goodness. Try to refrain from reaching through the picture to eat one. This is just a picture, I promise.
Melt it in the microwave for a bit to get it so nice and gooey. Then it’s time to get your peanut buttery balls out of the freezer for their chocolate bath.
I would never object to a chocolate bath, would you?
When you’re done dipping them, put them back in the freezer for another little bit to help the chocolate firm a bit quicker and then you can put them in a tupperware or in cute little mini cupcake wrappers like these for serving.
This is what the inside looks like. Once again, this is just a picture. I hate to make you sad, but this truffle ended up in my belly. It was really good. 🙂
Here’s the recipe so you can make your own!
| 3-Ingredient Reese’s Truffles |
- 3 Packs of Reese’s Peanut Butter Cups (6 total)
- 3 Standard Size Hershey Bars
- 3 Slices of Regular Flavor Pound Cake
- In a food processor, combine and process the pound cake and Reese’s cups until crumby.
- Shape into 1-inch balls. Place on a pan and freeze for around 15 minutes.
- Meanwhile place Hershey bars in a small bowl and microwave for 30 seconds on 50% power. Continue microwaving in 10 seconds increments until completely melted, stirring after each time.
- Remove balls from freezer and dip each into the chocolate. Place on dish covered in wax paper and place back into freezer for around 15 minutes to firm.
- Serve and try not to consume them all yourself!
You could also make these with chocolate pound cake and that would be very delicious as well!
This experience has been part of a study with Murphy USA and The Smarter Driver. See more Convenience Store Cuisine at The Smarter Driver or at Murphy USA on Pinterest. All opinions expressed are 100% my own.
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Oh my this looks good! Thanks for sharing!
OMGosh! I just saw this on pinterest and I am a Reese’s peanut butter freak. I am also a new follower too! Thanks for this awesome recipe.
Thanks so much Marisa! So glad to have you 🙂
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These look awesome! Do you know how many one recipe makes?
Looks delish! Question: how thick do you slice pound cake? Thank you!
I have a question about these…..Do you think these would work if made and put into tins for a gift…I guess I’m asking if they need to remain refrigerated or can they be served room temp?
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Recipe makes about 15. We used semi sweet chocolate for the coating instead. They were a bit hit, and easy enough the little ones could help out.