Peanut Butter Truffles
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Peanut Butter Truffles
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- ¼ cup unsalted butter softened to room temperature
- ½ cup creamy peanut butter
- ½ tsp vanilla bean paste or extract
- 1½ cups powdered sugar
- 12 oz semi-sweet chocolate chips
- 1 tsp coconut oil
- ¼ cup roasted peanuts crushed into crumbs
Instructions
- Beat the butter with a hand mixer until creamy.
- Add the peanut butter, vanilla bean paste (or extract), and powdered sugar.
- Beat until well combined and crumbly.
- Roll the dough into 1 inch balls and place on a baking sheet covered with parchment paper.
- Place into the refrigerator to chill for 1 hour.
- Place the semi-sweet chocolate chips and one teaspoon of the coconut oil in a glass bowl then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!
- Place the peanut butter balls into the melted chocolate, coating them completely. lace on the prepared baking sheet.
- Side Note: I used a fork to scoop the balls from the chocolate and gently shook them to remove the excess chocolate.
- Sprinkle the top of the chocolate-coated peanut butter truffles with a few roasted peanut crumbs.
- Place back into the refrigerator to allow the truffles to set, about 30 minutes.
- Place each truffle in a mini cupcake liner and store them in the refrigerator in an airtight container. Enjoy.
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