Silky, rich, and decadently nutty, these Irresistible Peanut Butter Truffles are everything you crave in a no-bake treat. A creamy peanut butter center, kissed with a hint of vanilla and wrapped in a smooth dark chocolate shell, makes these bite-sized indulgences impossible to resist. Whether you’re satisfying a sweet tooth or impressing guests at a party, they hit that perfect balance of salty-sweet satisfaction.
These truffles come together with just a handful of ingredients, yet deliver an elevated gourmet experience. You’ll find the contrast between the crisp chocolate exterior and the melt-in-your-mouth peanut butter filling utterly addictive. They’re also freezer-friendly, making them a brilliant make-ahead dessert or edible gift.
Ingredients for this Irresistible Peanut Butter Truffles
- 1 cup creamy peanut butter (not natural)
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 12 oz dark chocolate chips or melting wafers
- 1 tablespoon coconut oil (optional, for smoother coating)
- Chopped peanuts or sea salt flakes for garnish (optional)
Step 1: Make the Peanut Butter Mixture
In a large mixing bowl, combine the peanut butter, softened butter, and vanilla extract. Beat until smooth and well incorporated. Gradually mix in the powdered sugar, about 1/2 cup at a time, until a firm yet pliable dough forms.
Step 2: Shape the Truffles
Scoop out tablespoon-sized portions of the mixture and roll them into balls using your hands. Place the formed truffles onto a parchment-lined baking sheet. Chill in the refrigerator or freezer for 20–30 minutes, until firm.
Step 3: Melt the Chocolate
While the truffles are chilling, melt the chocolate chips (with the optional coconut oil) in a heatproof bowl over a pot of simmering water, or microwave in short bursts, stirring frequently until smooth.
Step 4: Dip and Coat
Using a fork or a dipping tool, dip each chilled peanut butter ball into the melted chocolate, coating evenly. Let any excess chocolate drip off before transferring the truffle back to the parchment paper.
Step 5: Garnish and Set
Before the chocolate sets, sprinkle with chopped peanuts or sea salt if using. Allow the truffles to sit at room temperature or refrigerate until the chocolate hardens completely.
Frequently Asked Questions
How far in advance can I make these truffles?
You can make them up to 2 weeks in advance if stored in the fridge, or freeze them for up to 3 months.
Can I use crunchy peanut butter instead of creamy?
Yes, but it will change the texture. Creamy peanut butter yields a smoother filling, while crunchy adds a nutty bite.
What chocolate works best for coating?
Dark chocolate chips or melting wafers are best. You can also use semi-sweet or milk chocolate depending on your sweetness preference.
Do I have to use coconut oil?
No, it’s optional. It just makes the melted chocolate smoother and easier to work with.
Can I make these vegan?
Yes! Use vegan butter, a dairy-free chocolate, and ensure your peanut butter is compliant.
How should I serve these truffles?
Serve them chilled or at room temperature on a dessert tray. They’re also excellent packaged as edible gifts!
Leave a Reply