Everybody loves Peanut Butter Truffles, but few people know how simple they are to make. There is a first time for everything and it was my first time coating these peanut butter balls in chocolate and they are seriously a little piece of heaven. This peanut butter buckeye 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 peanut butter cup candy!
Make this dessert 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.
Peanut Butter Buckeye Ingredients
- BUTTER
- PEANUT BUTTER: Use creamy peanut butter
- POWDERED SUGAR: Helps to form the dough.
- MARSHMALLOW FLUFF
- CHOCOLATE: Use chocolate chips or candy coating like Candiquik.
How to Make Peanut Butter Truffles
- Melt butter.
- Cream peanut butter, marshmallow fluff, and butter.
- Stir in powdered sugar.
- Whip until smooth.
- Roll into a ball.
- Chill in the refrigerator; 1-2 hours.
- Form 1-inch balls.
- Dip in melted chocolate.
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 suggestions 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 them 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 overnight 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 Truffles
Ingredients
- 3½ tbsp butter (melted)
- ½ cup peanut butter
- 1 cup powdered sugar (more if needed)
- 2 tbsp marshmallow fluff (optional)
- 8 oz chocolate candy coating (I use 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 powdered sugar. TIP: More than 1 cup powdered sugar may be needed until dough is no longer sticky.
- Whip peanut butter mixture until smooth.
- 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
Nutrition
updated 6/2021
13 Comments
Susan @LearningOnlineBlog
04/03/2014 at 4:01 pmYum!!! And gluten free too! I have to try these soon. Thanks for sharing.
Kim @ seven thirty three
04/04/2014 at 2:37 pmThese look delicious! Thanks for linking with Inspire Me Wednesday.
nana
04/06/2014 at 10:39 pmBetter known as Buckeyes in Ohio country.
Amallia @desire to eat
04/18/2014 at 3:01 pmmmm yummy, looks tempting! I love peanut butter:-)
My Recipe Magic/Six Sisters
04/27/2014 at 6:53 pmThanks 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!!
Jessica Knott
05/08/2014 at 7:32 pmThank you, I think I love chocolate as much as guys!
Mayra
12/03/2014 at 12:24 amAre these the peanut butter truffles that taste slighty better than resee’s?
Jessica Knott
12/03/2014 at 10:04 pmDef Similar, but not a copycat 🙂
The Better Baker
04/03/2015 at 12:14 pmOh 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.
melissa
12/13/2017 at 9:47 pmWe 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 🙂
Jessica Knott
12/13/2017 at 11:47 pmI wish I had a few of these defrosted right now! They are good to make in batches and freeze, too! Merry Christmas, Melissa!
Marsha DiFrango
11/16/2018 at 8:02 amHey there –
Quick question…does the chocolate get that funky white film when you freeze it?
Thanks!
Marsha
Jessica Knott
11/21/2018 at 11:08 pmHi 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.