Salted Peanut Butter Caramel Chocolate Truffles

Makes 50 to 60 truffles

1 cup granulated sugar

8 tablespoons (1 stick) unsalted butter, room tempaerature, cut into pieces

1 1⁄2 cups heavy whipping cream

1⁄2 teaspoon salt

2 teaspoons vanilla extract

12 ounces semisweet or bittersweet chocolate, chopped

1 cup creamy peanut butter

6 ounces dark chocolate, melted (for dipping)

Flaky sea salt for sprinkling

In at least a 4-quart saucepan, add sugar and warm over medium-high heat. Once it begins to melt, stir frequently and cook until golden. Remove from heat and whisk in butter. Slowly pour in cream and continue to whisk. The mixture will bubble. Return to heat and to a boil and cook an additional 5 minutes, until slightly thick.

Remove from heat and stir in salt, vanilla and the semisweet or bitter chocolate until smooth and combined. Add peanut butter in dollops and gently stir to create peanut butter swirls. Cover and put in the fridge for 2 to 3 hours until it can be formed into balls.

Roll tablespoons of mixture into balls and place on a cookie sheet. Freeze at least an hour.

Melt the dark chocolate either in short bursts in the microwave or over a double boiler. Using a fork, dip truffles into melted chocolate, setting on a cookie sheet or cooling rack. Sprinkle with sea salt and refrigerate again until chocolate is set.