5.0 from 27 votes
Peanut Butter Truffles
Peanut butter truffles are deliciously decadent candies made with a creamy peanut butter filling in a rich chocolate shell.
Prep Time
20 mins
chilling
20 mins
Total Time
40 mins
Servings: 21 truffles
Calories: 153 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1/2 cup creamy peanut butter (I prefer Jiff brand)
- 4 Tbsp soft unsalted butter
- 1/2 tsp vanilla extract
- 1/2 tsp salt, or more to taste
- 1 1/4 cup powdered sugar, there is no need to sift first.
coating
- 8 ounces dark chocolate chips (I use Neste's Dark Chocolate Morsels)
- 2 Tbsp coconut oil (comes in a jar and is solid at room temperature)
Instructions
- Blend together the peanut butter, soft butter, vanilla extract and salt in a medium bowl until smooth and fluffy. Electric beaters work best for this, but you can use a spoon if you prefer.
- Sitr in the confectioner's sugar, there's no need to sift it first. Blend until thoroughly incorporated and the mixture is smooth. With electric beaters I usually finish with a silicone spoon to pull it all together.
- Scoop the mixture out onto a parchment or waxed paper lined baking sheet using a small one-tablespoon size cookie scoop. When finished scooping, roll each ball round in briefly with your hands. Note: if your mixture is too sticky to do this, work in more sugar, small bit by bit until it can be scooped and rolled easily.
- Pop the pan into the freezer for 20-30 minutes, or until the balls are cold and hard. This will make it easier to coat them in chocolate.
- Meanwhile melt the chocolate and coconut oil in the microwave for one minute. Stir until all the chocolate is melted. Note: if the chocolate still has lumps, microwave again for 15 seconds, or until it is smooth.
- Using a fork, a chocolate dipping tool, or a toothpick, dip each peanut butter ball into chocolate to coat completely. Let the excess chocolate drip off before setting it on a lined surface to set up. I suggest putting them in the refrigerator to firm up quicker. Note: I do this in batches and keep the uncoated balls in the freezer until ready to coat them.
- Keep the truffles chilled until ready to serve. They can also be frozen.
Cup of Yum
Notes
- Refer to the post for visuals, tips and tricks.
- Natural style peanut butters (the kind you have to stir before using) do not work well for this recipe. Use a standard creamy peanut butter for best results. If you find a 'natural' peanut butter that does not need to be stirred, you can use that. Jiff makes one that I like.
Nutrition Information
Calories
153kcal
(8%)
Carbohydrates
15g
(5%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
6mg
(2%)
Sodium
111mg
(5%)
Potassium
104mg
(3%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
68IU
(1%)
Vitamin C
0.1mg
(0%)
Calcium
37mg
(4%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 21truffles
Amount Per Serving
Calories 153
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 6mg | 2% |
| Sodium | 111mg | 5% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 68IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 37mg | 4% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.