Description
These Peanut Butter Truffles are rich, creamy, and coated in smooth chocolate. They’re an easy, no-bake treat perfect for gifting, holidays, or satisfying your sweet tooth!
Ingredients
Units
Scale
For the Truffle Filling:
- 1 cup creamy peanut butter
- 4 tablespoons unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
For the Chocolate Coating:
- 8 oz semi-sweet or dark chocolate, chopped
- 1 teaspoon coconut oil or vegetable shortening (for a smoother coating)
For Garnish (Optional):
- 1/4 cup crushed peanuts
- Drizzle of melted white chocolate
- Sea salt flakes
Instructions
Make the Truffle Filling:
-
Mix Peanut Butter & Butter:
- In a bowl, beat together peanut butter, softened butter, and vanilla until smooth.
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Add Powdered Sugar:
- Gradually mix in powdered sugar until a thick dough forms.
-
Shape & Chill:
- Roll into 1-inch balls and place on a parchment-lined tray.
- Freeze for 30 minutes to firm up.
Coat in Chocolate:
-
Melt the Chocolate:
- In a microwave-safe bowl, melt chocolate and coconut oil in 30-second intervals, stirring until smooth.
-
Dip the Truffles:
- Using a fork or toothpick, dip each chilled truffle into the melted chocolate.
- Let excess drip off and place back on the tray.
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Garnish & Set:
- Sprinkle with crushed peanuts, sea salt, or drizzle with white chocolate.
- Refrigerate for 30 minutes until the chocolate sets.
Serve & Store:
- Enjoy!
- Serve chilled or at room temperature.
- Store in an airtight container in the fridge for up to 2 weeks or freeze for 3 months.
Notes
- Want a crunchier texture? Use crunchy peanut butter instead of creamy.
- For a Reese’s-inspired taste, add ¼ teaspoon salt to the filling.
- Dairy-free? Use vegan chocolate and dairy-free butter.