- 8 ounces creamy peanut butter
- 1 ripe banana, mashed
- 4 ounces shredded coconut
- 3 cups canola oil
- 1 1/2 cups prepared pancake batter
- 4 ounces caramel sauce
- Powdered sugar, garnish
- 6 mint sprigs, garnish
Thoroughly combine trail mix, peanut butter and banana in mixing bowl. Using a small scoop, form peanut butter mixture into 18 balls. Roll balls in coconut; freeze for 15 to 20 minutes.
Heat oil to 350ºF. Coat frozen truffle balls in pancake batter; drain lightly. Deep-fry for 1 to 2 minutes or until golden brown and warm inside.
Drizzle caramel evenly over each of 6 serving plates. Place 3 truffles on each plate. Garnish with powdered sugar and mint sprig.
Makes 6 servings.
2011 Ocean Spray Foodservice Ultimate Cranberry Recipe Contest Finalist Brent Rhoda