Bat Truffles


How cute are these bats? When I first saw bats in Halloween vampire movies, I thought they were scary looking. It wasn't until later that my parents took my sister and me to the Carlsbad Bat Caverns in New Mexico that I learned more about this amazing animal. I created this recipe to pay homage to our often misunderstood winged friends. This recipe has caramel, chocolate, and peanut butter, which is fangtastic if you ask me.

Yield: Makes 2 dozen truffles


Things you'll need

  • ¼ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 tablespoon corn syrup
  • 3 tablespoons water
  • ½ cup heavy cream
  • Pinch of salt
  • ¼ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • 6 ounces dark chocolate, chopped
  • ¼ cup creamy peanut butter


  • 2 cups dark chocolate coating wafers (Ghirardelli)
  • Chocolate coated sunflower seeds
  • Bat wings template
  • Small candy eyeballs
  • 1 batch Royal Icing
  • Medium heavy-bottomed saucepan (do not use a nonstick pan)
  • Candy thermometer
  • Two #1 decorating tips

Let's get started!

  1. In a medium heavy bottomed saucepan fitted with a candy thermometer, mix together the granulated sugar, brown sugar, corn syrup and water. Bring to 275F over medium-high heat, stirring constantly.
  2. Add the heavy cream and stir until smooth and well combined.
  3. Remove the saucepan from the heat and whisk in the salt, almond extract and vanilla.
  4. Keep whisking until the mixture cools to 150F, then whisk in the chopped chocolate until smooth.
  5. Whisk in the peanut butter.
  6. Pour the mixture into a clean bowl and refrigerate until firm, about 1 hour.
  7. Line a baking sheet with parchment paper. Roll 1 tablespoon of chilled chocolate mixture into a ball and place it on the baking sheet. Repeat until all of the truffle mixture is used.
  8. Refrigerate the truffle balls for 15 minutes.

Time to decorate!

  1. Melt the chocolate. Place the truffles in the chocolate and completely cover using a fork. Place the dipped truffles on wax paper. While the chocolate is still wet, position 2 chocolate-coated sunflower seeds for ears.
  2. Place the bat wings template on a clean baking sheet and cover with a piece of wax paper.
  3. Scoop the remaining coating chocolate into a decorating bag fitted with a #1 tip. Outline each wing, and then fill in. Set aside to dry completely.
  4. Peel the wings from the wax paper and attach to the back of the truffle with melted chocolate.
  5. Attach 2 candy eyeballs to each bat with melted chocolate.
  6. Make the Royal Icing and scoop it into a decorating bag fitted with a #1 tip.
  7. Pipe white mouths and fangs.




    Written By Rosanna Pansino

    You may also like

    View all