These peanut butter truffles are rich, delicious and only contain 5 total ingredients. You definitely cannot eat just one. Add these to your platter of Christmas treats and continue to make them all year long!
I am a HUGE fan of peanut butter and chocolate – combine the two and you really can’t go wrong with any recipe (check out my Chocolate Peanut Butter Pie for another example)! I usually make Peanut Butter Balls as a part of my Christmas cookie platter, but they can of course be made year-round as well! I got this recipe from my mother-in-law, who has been making this recipe for many years.
This recipe is very versatile and could be covered in any chocolate of your choosing or could be made into bars. I recommend using a chocolate ganache for the topping of bars (use a 1.5:1 chocolate/cream ratio). See below for a few more of my tips for making this recipe!
- Don’t be shy with the peanut butter – use a kitchen scale to measure it for increased accuracy (I included the ounce conversion in the recipe below)
- Don’t over-process the graham crackers. I prefer some larger pieces of graham crackers in these truffles – it brings out the taste and adds texture. If you are using a food processor to crush them, don’t over blend (I usually use a rolling pin).
- Let the rolled peanut butter balls chill for 1 hour to overnight so that they properly set before being coated with chocolate
- Use THIS tool to coat your peanut butter balls. It is SO much easier than using a fork or spoon, and also leaves a pretty imprint in your chocolate.
- I recommend using chocolate-flavored almond bark to coat the peanut butter balls. See below for an explanation on this!
Coating with almond bark versus chocolate:
Almond bark is a mixture of vegetable fats, sugars and flavors. It does not contain cocoa butter or chocolate liquor, so it is not technically considered chocolate. Almond bark will provide a smoother, glossier finish when dried and will not melt on your hands when you hold it. It also melts more easily and stays smoother longer than melted chocolate, which is ideal for coating truffles or candies. Almond bark and chocolate will taste differently (some prefer coating in real chocolate due to taste), but I have always preferred almond bark for its ease of use when coating truffles or other desserts.
Now let’s dive into making these delicious treats!
Peanut Butter Balls
Ingredients
Method
- Using a stand mixer fitted with the paddle attachment or a hand mixer, combine peanut butter, crushed graham crackers and melted butter. Mix until combined.
- Add 2 cups of powdered sugar, mix until combined.
- Add remaining powdered sugar, ½ cup at a time, until you have reached desired consistency (usually 3-4 cups total).
- Roll the mixture into 1-inch balls and chill or freeze until firm (1 hour minimum).
- Line a cookie sheet with parchment paper, set aside.
- Melt almond bark in the microwave and use it to coat the peanut butter balls. Place the coated balls on the cookie sheet lined with parchment paper and allow the chocolate to harden.
- Store in a sealed container at room temperature or in refrigerator.
Bernie says
Can you use Almond Butter instead since my granddaughter has a peanut allergy.
Jackie says
I have not tried these with almond butter, but since they are no-bake, it should work! Just play around with the powdered sugar ratio to reach desired consistency (adding more than listed in the recipe if needed) since peanut butter is typically thicker than almond butter.
Cass says
Can you use natural peanutbutter?
Jackie says
Yes you can! You may need to add more powdered sugar so that the mixture isn’t too sticky with the natural peanut butter. You can also refrigerate the mixture prior to rolling it to avoid stickiness.
Tonia Biggs says
Could you use crunchy peanut butter and could also use peacons with making them??? 😊😋
Jackie says
yes that would work to make a crunchy version! 🙂