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Peanut Butter Truffles

These no-bake peanut butter truffles combine creamy filling with a rich chocolate shell. Quick, easy, and perfect for satisfying sweet cravings.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 20 truffles
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Peanut Butter Filling
  • 1 cup Creamy peanut butter
  • 4 tablespoons Unsalted butter, softened
  • 1/2 teaspoon Vanilla extract
  • 1 1/2 cups Powdered sugar
For the Chocolate Coating
  • 8 ounces Semi-sweet or dark chocolate, chopped
  • 1 teaspoon Coconut oil
  • a pinch Sea salt flakes For topping
Optional Extras
  • Crushed peanuts For crunch
  • Melted white chocolate For drizzling
  • Sprinkles For decoration

Method
 

Preparation of Filling
  1. In a large mixing bowl, combine the creamy peanut butter, softened butter, and vanilla extract. Beat until smooth using a hand mixer or whisk.
  2. Gradually add the powdered sugar in small batches, mixing thoroughly until the filling is thick and holds together. Add a splash of milk if too stiff.
Shaping the Truffles
  1. Roll the filling into one-inch balls using a cookie scoop or spoon. Wet your hands slightly to prevent sticking.
  2. Place the truffles on a parchment-lined baking tray.
Chilling
  1. Transfer the tray of truffles to the freezer and chill for about 30 minutes to firm up.
Coating in Chocolate
  1. Melt the chopped chocolate and coconut oil in a microwave-safe bowl in 30-second bursts until smooth.
  2. Dip each chilled truffle into the melted chocolate, allowing excess to drip off before placing back on parchment.
  3. Sprinkle sea salt flakes on top while the chocolate is still wet, then let set at room temperature or in the fridge.

Notes

For added variety, mix mini chocolate chips into the filling, roll in shredded coconut, or add a pinch of cayenne pepper for heat. Store truffles in an airtight container in the fridge for up to two weeks or freeze for three months.