These turned out to be a fun lunch when my grandkids visited. They were easy to make and no cooking. We rolled then in crushed Rice Krispies. I also divided the recipe in half because we didn’t need 24.
You will need:
6 slices whole-wheat bread
1 ½ cups peanut butter
10-ounce bottle (1 ½ cups) no-sugar jam
Optional – crushed nuts, finely diced dried fruit or powdered sugar, for coating
In a food processor, combine the bread, peanut butter and jam. Process until the ingredients form a thick, dark brown dough with even consistency. There should be not streaks of peanut butter or jam.
Break off tablespoon-sized chunks of the dough, and roll into balls. The truffles then can be rolled in crushed nuts, finely diced dried fruit or powdered sugar. If not serving immediately, refrigerate in an airtight container.
Makes 24 truffles