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Peanut Butter Truffles

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.

Peanut Butter Truffles

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.

Peanut Butter Truffles

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.

Peanut Butter Truffles

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. 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.

Peanut Butter Truffles

Peanut Butter Truffles

Peanut Butter Truffles

Course: Dessert
Author: Pam - For the Love of Cooking

Ingredients

  • 1/4 cup unsalted butter softened to room temperature
  • 1/2 cup creamy peanut butter
  • 1/2 tsp vanilla bean paste or extract
  • cups powdered sugar
  • 12 oz semi-sweet chocolate chips
  • 1 tsp coconut oil
  • 1/4 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.
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6 Comments

  1. Erica Mcgregor says:

    Can another oil be substituted for coconut?

    1. Erica,

      Vegetable oil will work.

      Pam

  2. like buckeyes, but better! chocolate and pb is the winningest combo. 🙂