Best 20 Peanut Butter Truffles Recipes

PEANUT BUTTER TRUFFLES

Steps:

• Beat the confectioners' sugar, peanut butter, melted butter, vanilla extract and salt with an electric mixer until well combined. Roll rounded teaspoons of the mixture into round balls and place on a parchment-lined baking sheet.
• Roll the peanut butter balls in any or all of the possible truffle accompaniments. Chill until firm, about 20 minutes. These truffles are best served very chilled.

EASY PEANUT BUTTER TRUFFLES

Steps:

• Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter., In a small saucepan, combine honey and remaining butter over medium heat; cook and stir until blended. Stir in peanut butter until smooth. Remove from heat; whisk in confectioners' sugar and vanilla. Spread into prepared pan. Refrigerate, covered, 2 hours or until firm., Place peanuts in a shallow bowl. Using foil, lift candy out of pan. Remove foil; cut candy into 64 squares. Shape squares into balls; roll in peanuts. Store between layers of waxed paper in an airtight container in the refrigerator.

HEALTHY SALTED DARK CHOCOLATE PEANUT BUTTER OATMEAL TRUFFLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread pecans in a single layer on a baking sheet.
• Bake pecans in the preheated oven until toasted and fragrant, about 10 minutes. Transfer to a bowl and refrigerate until cool, about 10 minutes.
• Combine toasted pecans, rolled oats, and peanut butter in a food processor or blender; blend, stopping to scrape down sides, until a thick "dough" forms.
• Microwave coconut oil in a microwave-safe bowl until melted, 10 to 15 seconds. Stir in cocoa powder and maple syrup until smooth. Line a baking sheet with aluminum foil.
• Roll dough into 1-inch balls with your hands. Dip balls one at a time in the chocolate mixture using a spoon or fork, covering all sides. Transfer to the baking sheet. Let truffles sit, 3 to 5 minutes. Sprinkle sea salt on top.
• Refrigerate truffles until set, about 20 minutes.

PEANUT BUTTER COOKIE TRUFFLES

Steps:

• Heat oven to 375°F. Make cookies as directed on pouch. Cool completely, at least 15 minutes.
• In food processor, process half of the cookies to fine crumbs. Remove and set aside; process remaining cookies to fine crumbs. Combine all of cookie crumb mixture in food processor. Add cream cheese and peanut butter. Process until well combined and can be pressed into a ball, 1 to 2 minutes. Shape into 48 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
• In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds. Stir until smooth.
• Using 2 forks, dip and roll chilled cookie balls, one at a time, into melted chocolate. Return to lined cookie sheet; immediately sprinkle top of each with chopped peanuts. If chocolate has cooled too much, reheat. Refrigerate truffles about 10 minutes or until coating is set. Store covered in refrigerator.

CHOCOLATE-PEANUT BUTTER TRUFFLES

Steps:

• In a large saucepan combine the chocolate, cream, butter and peanut butter and heat over moderate heat, stirring, until chocolate is completely melted.
• Remove from heat and stir in vanilla and a pinch of salt.
• Transfer to a bowl and chill for 4 hours, or until firm.
• Form mixture by heaping teaspoons into balls and roll lightly in peanuts.
• Chill on a baking sheet lined with wax paper for 1 hour, or until firm.
• Keep in an airtight container, chilled, for up to 2 weeks.

PEANUT BUTTER STUFFED BROWNIE TRUFFLES RECIPE BY TASTY

Steps:

• Flip the prepared brownies onto a cutting board. Using a rolling pin, roll out the brownies to about ¼-inch (6.5 mm thickness. Cut into 16 equal squares.
• In a large bowl, combine the peanut butter, powdered sugar, vanilla, and rice cereal. Mix well and freeze for 30 minutes to 1 hour.
• Form the peanut butter mixture into 16 equal balls, about 1 teaspoon each. (A melon baller works really well for this.) Wrap a brownie square around each peanut butter ball and roll around to seal.
• Dip the wrapped truffles in the melted chocolate, covering the entire ball.
• Using a spoon, drizzle warm peanut butter over the truffles and chill for 30 minutes, or until ready to serve.
• Enjoy!

CHOCOLATE PEANUT BUTTER TRUFFLES

Steps:

• In a large, microwave-safe bowl, microwave the chocolate squares on high power for 1 minute.
• Stir chocolate and microwave for another minute or until chocolate is melted.
• Remove bowl from the microwave and mix in peanut butter until smooth.
• Let the mixture sit until it has cooled to room temperature.
• Mix in whipped topping and refrigerate for about an hour.
• Shape the mixture into one inch balls.
• Using a melon baller or teaspoon may make this easier.
• Roll the balls in your choice of coatings.
• This part is the most fun!
• Be creative!
• Store the balls in the refrigerator until serving or gift-giving time.
• These would make a nice gift if you placed the balls in paper candy holders and wrapped them up in a decorated tin or plastic container.

PEANUT BUTTER TRUFFLES

Steps:

• Immediately after making the ganache, add it little by little to peanut butter, whisking constantly, until smooth. Refrigerate in a 5-by-8 1/2-inch glass loaf pan, covered, until firm, 4 hours to overnight.
• Scoop with a 1 1/4-inch ice cream scoop, and roll into smooth balls with your palms. (If mixture softens, refrigerate until firm.) Roll each in cocoa, tapping gently to remove excess. Refrigerate in mini baking cups for 30 minutes (or up to 4 days).

PEANUT BUTTER COOKIE DOUGH TRUFFLES

Steps:

• Line a baking sheet with parchment paper.
• Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degree F. Sift in a medium bowl, then whisk in the baking powder and salt (see Cook's Note).
• Beat the peanut butter, granulated sugar, brown sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture, and mix on low speed until well incorporated. (Turn off the mixer and use your hands to help combine if needed.)
• Scoop tablespoonfuls of the dough, and roll them into smooth balls. Put them on the prepared baking sheet, and refrigerate until chilled, about 1 hour.
• Melt the chocolate chips and shortening in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until the coating is smooth and thin. Drop the chilled balls into the coating, and roll them around with a fork to fully coat. Remove each truffle with the fork, letting any excess coating drip off, and return to the baking sheet. (If the coating begins to harden, microwave it for a few seconds to warm it up and thin it out.) Chill the truffles until the coating is completely set, about 1 hour. (The truffles can be refrigerated in an airtight container for up to 5 days.)

CHOCOLATE PEANUT-BUTTER HEDGEHOG TRUFFLES

Steps:

• Place sugar in a large bowl; set aside. Combine butter, cream, peanut butter, and vanilla in a saucepan over medium heat. Cook, stirring, until butter and peanut butter are just melted. Pour over sugar in bowl and whisk until smooth. Transfer to an 8-inch-square baking dish and smooth surface. Place parchment or plastic wrap directly on surface of mixture and refrigerate until set, about 2 hours.
• Roll heaping teaspoonfuls of peanut-butter mixture into 1-inch balls. Melt chocolate, stirring until smooth, in a bowl set over a saucepan of simmering water; remove from heat. Working with 1 ball at a time, dip into chocolate and remove with a fork, letting excess chocolate drip off; transfer to parchment-lined baking sheets and immediately sprinkle top and sides with 1/4 to 1/2 teaspoon cocoa nibs. Refrigerate until set, about 30 minutes. Truffles can be made 1 week ahead and stored in a single layer, covered, in refrigerator.

GLUTEN-FREE CHOCOLATE-PEANUT BUTTER COOKIE TRUFFLES

Steps:

• Heat oven to 350°F. Make cookies as directed on box. Cool completely, at least 15 minutes. Set aside 2 cookies for garnish.
• In food processor, process half of the remaining cookies to fine crumbs. Remove and set aside; continue to process second half of remaining cookies to fine crumbs. Mix all of cookie crumb mixture in food processor. Add cream cheese and peanut butter. Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 50 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
• In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth. Place 2 reserved cookies into quart-size resealable food-storage plastic bag. Seal bag; finely crush cookies with rolling pin. Set aside crushed cookie crumbs for garnish of truffles.
• Remove half of the cookie balls from refrigerator. Using 2 forks, dip and roll chilled cookie balls, one at a time, in melted chocolate. Return to lined cookie sheet; immediately sprinkle top with crushed cookie crumbs. If chocolate has cooled too much, reheat. Refrigerate truffles about 10 minutes or until coating is set. Repeat with second half of cookie balls. Store covered in refrigerator.

PEANUT BUTTER PRETZEL TRUFFLES

Steps:

• Combine the peanut butter and pretzels in a bowl until well combined. Place the bowl in the freezer for 15-30 minutes, or until firm enough to handle. Roll the mixture into roughly 20 balls (1 tsp each). Place on a pan lined with wax or parchment paper and place in the freezer for about an hour or until very firm.
• Melt the chocolate and then remove the balls from the freezer. Dip the frozen balls into the melted chocolate and then refrigerate until firm, about 30 minutes.
• These softened pretty quick, so be sure to eat them soon after removing from the fridge!

PEANUT BUTTER AND POTATO CHIP TRUFFLES

Steps:

• Line a baking sheet with parchment paper. Combine the peanut butter and butter in a large bowl and beat with a mixer on medium speed until smooth, 1 to 2 minutes. Gradually add the confectioners' sugar, then the vanilla; beat until the mixture comes together in clumps, 1 to 2 minutes. Add the crushed potato chips and beat until combined.
• Roll the mixture into tablespoon-size balls (about 36); arrange on the prepared baking sheet. Refrigerate while you melt the chocolate.
• Put the chocolate in a medium heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Let melt, stirring occasionally, about 10 minutes. Remove the bowl from the saucepan. One at a time, dip the truffles in the melted chocolate with a spoon, letting the excess drip back into the bowl, then return to the baking sheet. Push a large potato chip piece into each truffle. Refrigerate until the chocolate sets, at least 15 minutes, or freeze until ready to serve.

PEANUT BUTTER TRUFFLES

Steps:

• Mix the first four ingredients together well.
• Shape into 1 inch balls.
• Dip balls into melted chocolate and place on waxed paper lined cookie sheet to set.
• *I find the balls easier to dip when they are frozen or at least cold.
• I make the balls one day, pop them in the freezer and take them out a few at a time to dip-- this keeps them from being too soft to dip.
• *If you can't find dipping wafers, substitute semi-sweet chocolate chips melted with 1/3 grated parowax (yes, parowax is edible!).

LAZY GOURMET'S PEANUT BUTTER TRUFFLES

Steps:

• Mix the peanut butter, butter and icing sugar well and form into balls.
• Chill well or freeze.
• Dip peanut batter balls in melted chocolate and set on waxed paper.

RAW CHOCOLATE GINGER & PEANUT BUTTER TRUFFLES

Steps:

• Grind the sunflower seeds, sesame seeds separately. Add to your food processor. Grind the cocoa nibs up and take out 5 tablespoons These are for coating the truffles.
• Add the rest of the ingredients and process until the dough holds together well.
• Transfer the dough to a bowl and roll into little balls. I found that I had to squeeze the dough a few times to get it to stick together.
• Roll the truffles in the reserved ground cocoa powder you made and put into the fridge for at least an hour to set up.
• Bon Appetit.

CRISPY PEANUT BUTTER TRUFFLES

Steps:

• In a large saucepan, combine sugar and corn syrup. Cook and stir over medium heat until sugar is dissolved. Bring just to a boil. Remove from the heat; stir in peanut butter until smooth. Stir in the cereal until combined. Roll into 1-in. balls. Place on waxed paper-lined baking sheets to cool., In a microwave-safe bowl, melt candy coating, stirring often until melted and smooth. With a fork, dip peanut butter balls in coating; return to waxed paper until set. Store in an airtight container.

CHOCOLATE-COVERED PEANUT BUTTER & PRETZEL TRUFFLES

Steps:

• In a large bowl, beat 1-1/2 cups peanut butter, confectioners' sugar, brown sugar, butter and salt until blended. Stir in 3 cups pretzels., Shape pretzel mixture into 1-in. balls; transfer to waxed paper-lined baking sheets. Refrigerate at least 30 minutes or until firm., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Return to baking sheets., Microwave remaining peanut butter on high for 30-45 seconds or until melted. Drizzle over truffles; sprinkle with remaining pretzels. Refrigerate until set. Store between layers of waxed paper in an airtight container in the refrigerator.

REESES PEANUT BUTTER TRUFFLES

Steps:

• 1. Gather ingredients..Place wax paper in baking pan. I used a jelly roll pan. Ps: These peanut butter balls must chill for 2 hours, then another 30 minutes before coating in chocolate.
• 2. In a large bowl; melt peanut butter chips in the microwave for 30 second to 1 minute. Stir till smooth.
• 3. Add butter, cream, vanilla..stir till smooth. Slowly add sugar till holds its shape. About 3 cups. It will be stiff like dough.
• 4. Cover and refrigerate 2 hours. Roll into 1 inch balls; place on wax paper covered tray. Refrigerate another 30 minutes.
• 5. In another bowl; melt chocolate chips with shortening in microwave 30 to 60 seconds. Stir till smooth.
• 6. Dip the balls in chocolate. You can roll or sprinkle with nuts, cookie crumbs, candy sprinkles.. I ground walnuts fine in my food processor. Or you can just leave as is.

CHOCOLATE-PEANUT BUTTER TRUFFLES

Steps:

• 1. In a double boiler, melt chocolate and cream until smooth. Whisk in the peanut butter. Spread mixture into a 9" pan or pie plate. Refrigerate until hard, at least 1 hour to overnight. 2. Place the ground peanuts in a shallow dish. Line a baking sheet with parchment paper. Scoop out 30 heaping spoonfuls of truffle mixture. Place them in a single layer on the prepared sheet. When all scoops have been made, lightly roll them between your palms to give them a nice round shape. If at any point the chocolate gets too warm, making the truffles too difficult to roll, refrigerate for 30 minutes until it firms up. 3. Roll the truffles, a few at a time, in the ground peanuts. Press peanuts gently into truffles to get them to stick. Store in wax-paper lined container, separating layers with wax paper. Cover tightly and freeze.