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
- 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
- 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)
- 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.