Best of Swanky Recipes/ Chocolate/ Desserts/ Gluten Free Recipes

Peanut Butter Truffles

Peanut Butter Truffles Recipe-Single Photo

Everybody loves peanut butter balls, but few people know how simple they are to make Peanut Butter Truffles.  There is a first time for everything and it was my first time coating these peanut butter balls in chocolate.  This Peanut Butter Truffles recipe was a success and such a hit among friends.

These Peanut Butter Truffles have a creamy peanut butter filling that is almost fudge-like in texture and are coated in chocolate.  In fact, these truffles taste just like Reese’s Candy!  Make these treats for Easter, the kids will LOVE them!  Want to make this gourmet?  Add chopped peanuts, pecans, powdered sugar to the tops before they harden or drizzle with other chocolate over the top.  Make these into cake pops by inserting a candy stick into the bottom.

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Ingredients

3 1/2 tablespoons butter, melted

1/2 cup peanut butter

1+ cup powdered sugar

2 tablespoons marshmallow fluff – optional

8 ounces chocolate candy coating, melted

Peanut Butter Truffles Recipe

Directions

Peanut Butter Truffle ballsMelt butter in the microwave.  In a medium bowl, combine peanut butter, butter, and marshmallow fluff; mix to combine.  Using a spatula to mix, gradually add 1 + cup powdered sugar.  More than 1 cup of powdered sugar may be needed until dough is no longer sticky.  Whip peanut butter mixture until no longer clumpy looking.  Take mixture out of bowl and roll into a large ball.  It should not be sticky.  Chill in refrigerator for at least an hour or two where it will harden.  Dough may be kept in a sealed bag overnight.

Can I add CBD oil to peanut butter? Yes, you can! As everyone knows, CBD oil is taking over in the United States. You can add CBD oil right into the peanut butter dough. I add it to the bowl with the melted butter. For more suggestion on how to use CBD oil, I use this guide from my friend.

Roll balls about the size of a tablespoon or 1 inch and place on a cookie sheet.  Return to refrigerator.  Melt chocolate according to directions.  Line another baking sheet with wax paper.  Using a pointy knife, dip balls into chocolate or dump about a spoonful of chocolate over the top of the ball while spinning it at an angle to allow extra chocolate to drip off.  Place on wax paper and repeat until finished.  Refrigerate when done.

** NOTES **  Dough may be made ahead of time and refrigerated over night and placed in a sealed bag or container.  **Peanut butter balls should stay as cold as possible when handling with chocolate.  I popped mine in the freezer as soon as I melted the candy chocolate and took 1 out at a time when coating with chocolate.  Keeping the peanut butter balls very cold will ensure that they do not slip off the knife.  The chocolate will also set within 1 minute if they are cold.

Peanut Butter Balls 2

Print Pin
4.67 from 3 votes

Peanut Butter Truffles

Fluffy peanut butter balls coated in a layer of chocolate. Tastes just like Reese's Candy.
Course Dessert
Cuisine American
Keyword Chocolate, Easter, Peanut Butter, Truffle
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 2 hours 30 minutes
Servings 20 Truffle Balls
Calories 122kcal

Ingredients

  • 3 1/2 tablespoons butter, melted
  • 1/2 cup peanut butter
  • 1 cup powdered sugar, more if needed
  • 2 tablespoons marshmallow fluff - optional
  • 8 ounces chocolate candy coating like CandiQuik

Instructions

  • Melt butter in microwave. In a medium bowl, combine peanut butter, butter and marshmallow fluff; mix to combine. Using a spatula to mix, gradually add 1 + cup powdered sugar. More than 1 cup powdered sugar may be needed until dough is no longer sticky. Whip peanut butter mixture until no longer clumpy looking. Take mixture out of bowl and roll into a large ball. It should not be sticky. Chill in refrigerator for at least an hour or two where it will harden. Dough may be kept in a sealed bag over night.
  • Roll balls about the size of a tablespoon or 1 inch and place on a cookie sheet. Return to refrigerator. Melt chocolate according to directions. Line another baking sheet with wax paper. Using a pointy knife, dip balls into chocolate or dump about a spoonful of chocolate over the top of the ball while spinning it at an angle to allow extra chocolate to drip off. Place on wax paper and repeat until finished. Refrigerate when done.

Notes

Dough may be made ahead of time and refrigerated over night and placed in a sealed bag or container. **Peanut butter balls should stay as cold as possible when handling with chocolate. I popped mine in the freezer as soon as I melted the candy chocolate and took 1 out at a time when coating with chocolate. Keeping the peanut butter balls very cold will ensure that they do not slip off knife. The chocolate will also set within 1 minute if they are cold.

Nutrition

Calories: 122kcal | Carbohydrates: 9g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 33mg | Potassium: 41mg | Sugar: 9g | Vitamin A: 1.2% | Calcium: 0.3% | Iron: 0.7%

Peanut Butter Truffles Ziplist

Peanut Butter Truffle Balls

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13 Comments

  • Avatar for Jessica Knott
    Reply
    Susan @LearningOnlineBlog
    04/03/2014 at 4:01 pm

    Yum!!! And gluten free too! I have to try these soon. Thanks for sharing.

  • Avatar for Jessica Knott
    Reply
    Kim @ seven thirty three
    04/04/2014 at 2:37 pm

    These look delicious! Thanks for linking with Inspire Me Wednesday.

  • Avatar for Jessica Knott
    Reply
    nana
    04/06/2014 at 10:39 pm

    Better known as Buckeyes in Ohio country.

  • Avatar for Jessica Knott
    Reply
    Amallia @desire to eat
    04/18/2014 at 3:01 pm

    mmm yummy, looks tempting! I love peanut butter:-)

  • Avatar for Jessica Knott
    Reply
    My Recipe Magic/Six Sisters
    04/27/2014 at 6:53 pm


    Thanks so much for linking up to our Strut Your Stuff Saturday Link Party. If it’s got chocolate and peanut butter, the sisters are all over it!! These look delicious!!

    • Avatar for Jessica Knott
      Reply
      Jessica Knott
      05/08/2014 at 7:32 pm

      Thank you, I think I love chocolate as much as guys!

  • Avatar for Jessica Knott
    Reply
    Mayra
    12/03/2014 at 12:24 am

    Are these the peanut butter truffles that taste slighty better than resee’s?

  • Avatar for Jessica Knott
    Reply
    The Better Baker
    04/03/2015 at 12:14 pm


    Oh Jessica – these special treats are just beautiful. I want some NOW! We are so happy you joined us at Weekend Potluck today. We would love it if you’d link back to the party within your post…it makes you eligible to be featured. And these are feature-worthy. =) Please come back and visit us again soon. Enjoy a wonderful Easter weekend.

  • Avatar for Jessica Knott
    Reply
    melissa
    12/13/2017 at 9:47 pm


    We make these every year at Christmas but don’t use marshmallow fluff. They get dipped in high quality chocolate chips melted. SO delicious and simple. The hardest part is making them pretty 🙂

    • Avatar for Jessica Knott
      Reply
      Jessica Knott
      12/13/2017 at 11:47 pm

      I wish I had a few of these defrosted right now! They are good to make in batches and freeze, too! Merry Christmas, Melissa!

      • Avatar for Jessica Knott
        Reply
        Marsha DiFrango
        11/16/2018 at 8:02 am

        Hey there –
        Quick question…does the chocolate get that funky white film when you freeze it?

        Thanks!
        Marsha

        • Avatar for Jessica Knott
          Reply
          Jessica Knott
          11/21/2018 at 11:08 pm

          Hi Marsha, I haven’t had that happen but it’s possible you may be referring to a fat bloom on chocolate? If that happens when you freeze chocolate, maybe try defrosting the balls on counter top just a little then dunking into freshly melted chocolate. Give “fat bloom chocolate” a quick google search and see if you find any tips useful.

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