These peanut butter truffles are so easy to make and are the perfect treat for a party. This is a great no-bake recipe that the kids can help with. They almost taste like a homemade peanut butter cup, but even better! This recipe can easily be doubled for a large crowd, and are adorable served in mini cupcake liners.
- Yield: 20 truffles
- Preparation Time: 20 Minutes
- Cooking Time: 30 Minutes
- Total Time: 50 Minutes
- ¾ cup creamy peanut butter
- 4 tablespoons (½ stick) unsalted butter, at room temperature
- ½ teaspoon vanilla extract
- 1½ cups powdered sugar, sifted
- 2 cups semisweet chocolate chips or chocolate candy melts
- 1 tablespoon shortening (optional)
- Flaky sea salt (optional)
- Line a baking sheet with waxed paper.
- In a medium bowl, using a hand mixer, beat together the peanut butter, butter, and vanilla. Gradually sift in 1 cup of the powdered sugar and mix until well combined. Add the remaining ½ cup powdered sugar and mix with your hands until all the sugar is combined.
- Shape the dough into 1-inch balls and place them on the prepared baking sheet. I like to use a small cookie scoop or a tablespoon measure. Freeze the truffles for 15 minutes.
- In a small microwave-safe bowl, combine the chocolate chips and shortening and melt in the microwave for 60 to 80 seconds. (Alternatively, melt the chocolate and shortening together in the top of a double boiler.) If using the candy melts or wafers, you will not need the shortening. Stir until melted and well combined.
- Dip the truffles one by one into the melted chocolate. Make sure they are evenly and completely coated. I use a fork to dip them, and then tap the fork on the side of the bowl to remove any excess chocolate. Place the chocolate-coated truffles back on the lined baking sheet. Top with a bit of sea salt, if desired. Return the truffles to the freezer for at least 15 minutes to harden the chocolate. Store the truffles in an airtight container in the refrigerator up to 1 week.