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Ingredients & Instructions
Ingredients & Quantities
In a large bowl, cream together the peanut butter, margarine, brown sugar, and vanilla until well blended. Combine the flour and salt; stir into creamed mixture. Mix in chocolate chips. Roll the mixture into quarter size balls and lay on cookie sheet lined with wax paper. Chill for several hours or freeze for 15-20 minutes until firm.
Melt candy melts in the microwave per directions on package (30 sec intervals, stirring in between each interval). It using chocolate melt it at 50% power in the microwave, stirring every minute until smooth. Once it is melted stir in the oil. Gently dip the cookie dough ball in the coating, letting any excess drip off. Place on wax paper to dry.
To decorate with drizzled chocolate, place chocolate in a sandwich bag on a microwave safe dish and microwave in 30 second intervals moving the chocolate around between each interval. Using scissors, cut the very tip off the sandwich bag. Use the sandwich bag to pipe the chocolate back and forth over the cookie dough truffle until you reach the desired look. Return to wax paper to dry.
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