Have you ever had a day in the kitchen where nothing seemed to go right? The beautiful creation you imagined was more of a not so pretty flop.  I have totally been there, and have so done that!

Recently, I made a chocolate layer cake, and had extra batter leftover so I decided some fun cupcakes were in order.  Well, silly me! I was out of cupcake liners so I turned to cooking spray for my muffin tin. When I turned the cakes over to release them from the pan, the tops came off and the rest of the cake stuck to the pan. Disaster! I really hate wasting ingredients, so I let the cakes and my temper cool and decided on a Plan B. And dare I say, it was a tastier plan than the original! With my favorite ingredient in hand (chocolate!), I was able to create these delicious Chocolate Peanut Butter Cake Truffles. Yum!

Chocolate Peanut Butter Cake Truffles

Chocolate Peanut Butter Cake Truffles

To make these goodies:

  1. While cake is still slightly warm, crumble onto a wax paper lined cookie sheet in a single layer to cool.
    In a large mixing bowl, whip 4 ounces room temperature cream cheese with beater. Once smooth, add cooled cake and mix to combine.
  2. Put a clean sheet of wax paper on your cookie sheet, and use a cookie scoop to form your truffles. Use your hand to ensure the scoop is full so the cake holds it shape. Release each truffle on to your cookie sheet.
  3. Once all truffles are made, place the tray into your freezer for 20-30 minutes to set. If you don’t plan to use these immediately, transfer to a freezer bag and keep up to 4 weeks. If you are impatient like me, get your chocolate ready to dip these!

To make your chocolate:

  1. You’ll need one bag of your favorite chocolate chips for about 12 truffles. Combine chocolate with 3 tablespoons peanut butter, and microwave in
  2. Combine chocolate with 3 tablespoons peanut butter, and microwave in 30 second increments, stirring till combined and smooth. Line a second cookie sheet with wax paper, grab a fork, spoon, and your frozen truffles. You’ll need to have about 1/4 cup of chopped peanuts ready to use too (I used honey roasted peanuts). Place a truffle in the chocolate, and gently use
  3. Place a truffle in the chocolate, and gently use spoon to coat with chocolate completely.
  4. Scoop out with fork, allowing excess chocolate to drip off, and place on cookie sheet. Chocolate will set quickly because cake is frozen, so immediately sprinkle each with nuts. Once all are dipped and decorated, place
  5. Once all are dipped and decorated, place tray in refrigerator for about 30 minutes. When set, these make a great gift or snack. Enjoy!

Please note:  I used an 8 inch layer cake, and had 12 truffles using an average size cookie scoop. You will need to adjust cream cheese, chocolate, peanut butter and nuts if using larger quantity of cake.

Be sure to check out two of my other fails to hails on Instagram later this week! Find me @sweet_on_treats