Bat-Shaped Chocolate Peanut Butter Caramel Truffles

Ingredients

• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 tablespoon corn syrup
• 3 tablespoons water
• 1/2 cup heavy cream
• 1 pinch salt
• 1/4 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 6 ounces dark chocolate, chopped
• 1/4 cup creamy peanut butter
• 2 cups dark chocolate coating wafers
• Chocolate-coated sunflower seeds, for ears
• Small candy eyeballs, for decorating
• Royal icing, for mouths and fangs

Method

1. Combine both sugars, corn syrup and water in a saucepan fitted with a candy thermometer. Stir over medium-high heat until the mixture reaches 275°F (135°C).
2. Carefully stir in the cream until smooth. Take off the heat and stir in the salt and extracts.
3. Stir as the mixture cools to 150°F (66°C), then mix in the chopped chocolate followed by the peanut butter.
4. Transfer to a bowl and refrigerate for about 1 hour, until firm.
5. Roll tablespoon portions into about 24 balls on a parchment-lined tray. Refrigerate for 15 minutes.
6. Melt the coating wafers. Dip each ball, let excess chocolate drain off, and place on parchment. Add sunflower-seed ears while the coating is wet.
7. Pipe pairs of bat wings with the remaining coating chocolate over a template covered with parchment. Let the wings set.
8. Use a little melted chocolate to attach the wings and candy eyes. Pipe royal-icing mouths and fangs, then allow the decorations to set.