These Peanut Butter Chocolate Truffles are the BOMB!!! Not only do they taste like heaven, but it only takes 5 ingredients, an hour of your time, and they are super easy to make.
These are great gifts to give to friends, family, teachers, your hairstyles, coaches, ect. They are great for any holiday, any birthday, or any celebration.
How To Make Peanut Butter Chocolate Truffles
First, gather all your ingredients.
- 1 (16 ounces) jar crunchy peanut butter
- 2 & 1/4 cups confectioners sugar
- 4 tablespoons (1/2 stick) unsalted butter, slightly softened
- 1 teaspoon pure vanilla extract
FOR THE CHOCOLATE COATING:
- Melting Chocolate (I like using Candiquik) OR 1 & 1/2 packages of Chocolate Chips (about 17.5 ounces) & 2 teaspoons of coconut oil
- Parchment paper or a Silicone Baking Mat
Next, line a large baking sheet with parchment paper or a silicone baking mat so the Peanut Butter Chocolate Truffles do not stick to your pan. Set aside.
In a bowl of a standing mixer fitted with a paddle attachment or a large bowl with a handheld mixer, combine the peanut butter, butter, and vanilla and beat on medium-low speed until well combined.
Next, slowly add the confectioners sugar.
Using a melon baller, small cookie scoop, or a tablespoon, form the mixture into balls of equal size and place onto a baking sheet lined with parchment paper or a silicone baking mat. Cover with plastic wrap and refrigerate or freeze for at least 30 minutes, or until firm.
DO NOT SKIP THIS STEP! You do not want to dip the Peanut Butter Truffle balls while they are still warm. They will be super hard to work with and you will end up having the Peanut Butter Truffle ball mixture all in your chocolate which you do not want.
Once the Peanut Butter Truffle balls are frozen and you are using melting chocolate like Candiquik, follow the directions on the package to melt the chocolate.
If you are using chocolate chips place them in a microwave safe bowl. Microwave the chocolate chips in 15-second intervals until melted and smooth. Mix coconut oil into the chocolate. Adding the coconut oil to the chocolate chips will help thin out the chocolate making it easier for you to dip the Peanut Butter Truffle balls.
Another method you can use with the chocolate chips is the double boiler method. In a glass bowl set over a pot of simmering water (the water should not reach the bottom of the bowl), combing the coconut oil and chocolate and heat, stirring continuously, until melted, smooth, and silky, 2 to 3 minutes.
Place a Peanut Butter Truffle ball on a fork or candy tool. Use a spoon and pour the melting chocolate over the top to make sure it is completely coated, then tap the fork or candy tool on the edge of the bowl to drain the excess chocolate. If using a fork, gently push the truffle ball off of the fork with a toothpick onto parchment paper or a silicone baking mat. If using the candy tool, immediately flip the truffle ball onto the parchment paper or silicone baking mat.
NOTE: When you dip the balls they can leave some crumbs in the coating. To solve this crumb mess, you can divide the coating in half into two bowls. Dip the balls in the first bowl and if some crumbs get in the coating dip it a second time but in the second bowl with no crumb in the coating.
If you plan on putting crushed cookies, sprinkles, or any decoration that you want to stick on the Peanut Butter Chocolate Truffles ball do this immediately as the chocolate hardens quickly. Allow the sprinkles, decorations, and chocolate to harden. Repeat until all the Peanut Butter Chocolate Truffle balls are coated in chocolate.
You can also use chocolate chips or Wiltons Candy Melts to make the zig zag design I made on the truffles. Simply melt the chocolate according to the packing directions or if you are using chocolate chips place them in a microwave safe bowl and microwave the chocolate chips in 15-second intervals until melted and smooth. Pour the melted chocolate in a sandwich ziplock bag and cut a small piece from one corner of the bag. Gently press the bag while moving your hand horizontally back and forth to get the simple zig-zag design.
Store them in the refrigerator until ready to serve, up to 24 hours or place them in an airtight container and freeze for up to 1 month.
Tips & Tricks:
- Some of my favorite gadgets to bake with are the Solula Professional 18/8 Stainless Steel Medium Cookie Scoop I got from Amazon. I also love the LARGE baking pan I got from my favorite store Target Wilton Ultra Bake Professional. Lastly, I love using Amazon Basics Silicone Baking Mat instead of parchment paper. They are super easy to clean and they fit perfectly in your baking pan.
- A quick tip is to use a good quality chocolate. Trust me, it will make your cookie taste that much better. My favorite go-to chocolate chips are Ghirardelli Chocolate Chips. They are seriously the best chocolate chips.
Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee
Peanut Butter Chocolate Truffles
Ingredients
Directions
