Description
Indulge in the rich, creamy goodness of no bake chocolate peanut butter truffles, perfect for any occasion!
Ingredients
Scale
- 1 cup creamy peanut butter
- 2 tbsp unsalted butter, softened
- ½ cup powdered sugar
- ¼ tsp salt
- 10 oz dark or semi-sweet chocolate, chopped (or chocolate chips)
- 1 tbsp coconut oil or vegetable shortening (optional)
- ¼ cup peanut butter, melted (for drizzling)
- Crushed toffee bits, mini M&Ms, or chopped peanuts (optional)
Instructions
- Start by taking your mixing bowl and combining the creamy peanut butter, softened butter, powdered sugar, and salt. Use a spatula or wooden spoon to mix everything together until you achieve a smooth and thick consistency.
- Once your mixture is smooth, it’s time to create the truffle balls. Take a tablespoon or small cookie scoop and roll the mix between your palms to form 1-inch balls. Place each ball on the parchment-lined baking sheet as you go. After rolling all the balls, pop the baking sheet into the freezer for about 20 to 25 minutes.
- While your truffles are setting in the freezer, melt the chocolate. Place your chopped chocolate (or chocolate chips) and the coconut oil in a microwave-safe bowl. Heat in 30-second increments, stirring in between each interval until the mixture is completely smooth.
- After the truffles have set, take them out of the freezer and prepare to coat them. Use a fork or a dipping tool to dip each peanut butter ball into the melted chocolate, turning it to coat completely.
- Once all the truffles are coated, return them to the refrigerator for about 15 to 20 minutes, or until the chocolate is firm to the touch.
Notes
Store leftover truffles in the fridge for up to two weeks or freeze them for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 110 per truffle
- Sodium: 50 mg
- Protein: 3 g