Peanut Butter Truffles
You guys! These no-bake peanut butter truffles were so much fun to make and my kids love them. I decided to switch up this week’s school lunch treat with something fun and different. These peanut butter truffles are rich, decadent, and so delicious. Originally, I was going to drizzle milk chocolate on top but in the end, I decided to sprinkle some freshly roasted peanut crumbs instead and I am glad I did. I loved the added texture and flavor they added to these delicious truffles. We all think they are amazing–especially my kids.
How to Make Peanut Butter Truffles
Beat the butter with a hand mixer until creamy. Add the peanut butter, vanilla bean paste (or extract), and powdered sugar. Beat until well combined and crumbly.
Roll the dough into 1 inch balls and place on a baking sheet covered with parchment paper. Place into the refrigerator to chill for 1 hour.
Place the semi-sweet chocolate chips and one teaspoon of coconut oil in a glass bowl then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!
Place the peanut butter balls into the melted chocolate, coating them completely. Place on the prepared baking sheet. Side Note: I used a fork to scoop the balls from the chocolate and gently shook them to remove the excess chocolate.
Sprinkle the top of the chocolate-coated peanut butter truffles with a few roasted peanut crumbs. Place back into the refrigerator to allow the truffles to set, about 30 minutes. Place each truffle in a mini cupcake liner and store them in the refrigerator in an airtight container. Enjoy.
Ingredients
- ¼ cup unsalted butter softened to room temperature
- ½ cup creamy peanut butter
- ½ tsp vanilla bean paste or extract
- 1½ cups powdered sugar
- 12 oz semi-sweet chocolate chips
- 1 tsp coconut oil
- ¼ cup roasted peanuts crushed into crumbs
Instructions
- Beat the butter with a hand mixer until creamy.
- Add the peanut butter, vanilla bean paste (or extract), and powdered sugar.
- Beat until well combined and crumbly.
- Roll the dough into 1 inch balls and place on a baking sheet covered with parchment paper.
- Place into the refrigerator to chill for 1 hour.
- Place the semi-sweet chocolate chips and one teaspoon of the coconut oil in a glass bowl then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!
- Place the peanut butter balls into the melted chocolate, coating them completely. lace on the prepared baking sheet.
- Side Note: I used a fork to scoop the balls from the chocolate and gently shook them to remove the excess chocolate.
- Sprinkle the top of the chocolate-coated peanut butter truffles with a few roasted peanut crumbs.
- Place back into the refrigerator to allow the truffles to set, about 30 minutes.
- Place each truffle in a mini cupcake liner and store them in the refrigerator in an airtight container. Enjoy.
Absolutely irresistible! We LOVE anything peanut butter.
Can another oil be substituted for coconut?
Erica,
Vegetable oil will work.
Pam
Do these ever look good and they are unique. Have to try these for the holidays.
like buckeyes, but better! chocolate and pb is the winningest combo. 🙂
Oh boy, I wouldn’t stand a chance against these. They look so addictive!