Snicker-Way Truffles

• 1/2 cups Peanut Butter
• 1 teaspoon Caramel Extract
• 1/2 teaspoons Vanilla Extract
• 2 Tablespoons Maple Syrup
• 2 Tablespoons Unsweetened Cocoa Powder
• 2 Tablespoons Salted Peanuts, Finely Chopped

1. Line a plate or half a baking sheet with parchment paper; set aside.
2. In a medium bowl, add peanut butter, caramel extract, vanilla extract and maple syrup. Mix until combined. Add cocoa powder and mix until combined. Knead in peanuts. Note: If you do not use salted peanuts, add a dash of salt to the dough.
3. Take about a teaspoon size piece of dough and roll into a ball. Place ball onto the prepared plate. Do the same with remaining dough. Place it in the refrigerator to firm up.
4. Once slightly firm. You can store these in an airtight container in the freezer for up to 3-4 months or in the refrigerator for up to a few weeks.

peanut butter, caramel extract, vanilla, maple syrup, cocoa, peanuts

Taken from tastykitchen.com/recipes/desserts/snicker-way-truffles/ (may not work)