Irresistible Peanut Butter Truffles Recipe
These Irresistible Peanut Butter Truffles are the perfect no-bake dessert—rich, creamy, and coated in a smooth layer of chocolate that cracks gently with every bite. Each truffle has a melt-in-your-mouth peanut butter center that's just sweet enough, making them absolutely addictive. With simple pantry ingredients and minimal prep, these chocolate-covered delights are ideal for parties, holiday trays, gifting, or an easy weekday indulgence. Whether you're a peanut butter fan or a chocoholic, this is one treat you’ll want to make again and again.
Ingredients
For the filling:
- 1 cup creamy peanut butter unsweetened preferred
- 1/4 cup unsalted butter softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
For the chocolate coating:
- 2 cups semi-sweet or dark chocolate chips
- 1 tablespoon coconut oil optional, for smoother melting
Optional toppings:
- Crushed peanuts
- Sea salt flakes
- Sprinkles
- Extra melted chocolate for drizzling
Instructions
- Make the Peanut Butter Dough: In a medium bowl, mix together the peanut butter, softened butter, and vanilla extract until smooth and creamy. Gradually stir in the powdered sugar until a firm dough forms.
- Shape the Truffles: Scoop tablespoon-sized portions of the mixture and roll them into balls. Place each ball onto a parchment-lined baking sheet.
- Chill: Refrigerate the truffles for 30 minutes, or until firm enough for dipping.
- Melt the Chocolate: In a microwave-safe bowl or double boiler, melt the chocolate chips with the coconut oil. Stir until smooth.
- Dip the Truffles: Use a fork or toothpick to dip each truffle into the melted chocolate, coating it completely. Let any excess chocolate drip off, then place the coated truffle back on the parchment paper.
- Add Toppings (Optional): While the chocolate is still wet, sprinkle with crushed peanuts, sea salt, or other toppings if desired.
- Chill Again: Refrigerate the truffles for another 15–20 minutes, or until the chocolate is fully set.
- Serve or Store: Enjoy immediately, or store in an airtight container in the fridge for up to 2 weeks—or freeze for up to 3 months.