No-Bake Peanut Butter Truffles – Deliciously creamy bite-sized peanut butter balls, coated with dark chocolate, and drizzled with milk chocolate!
Who doesn’t love a good ol’ no-bake recipe? Especially when that recipe contains peanut butter AND chocolate!
Today, I bring you one of my all-time favourite bite-sized treats – No-Bake Peanut Butter Truffles. Creamy peanut butter balls coated in a dark chocolate shell, and drizzled with even more chocolate. Peanut butter and chocolate heaven!
The peanut butter truffles requires only 5 ingredients (not including the chocolate coating), and are super quick and easy to make. Simply beat everything together, roll into balls, and chill until firm – about an hour or so. Then melt your chocolate, and coat the peanut butter balls. Chill once again to set, and you’re done!
- 1/2 cup unsalted butter 115g, softened
- 1 cup smooth peanut butter 250g
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3 cups icing/powdered sugar 375g
- 16 oz dark chocolate 450g, coarsely chopped
- 3/4 cup milk chocolate 130g, coarsely chopped
Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the peanut butter, vanilla, and salt, and beat until smooth and combined. Add the icing sugar, and beat on low until combined. The mixture will be crumbly, but you should be able to roll into balls.
Roll the dough mixture into 1-inch balls (about 0.5oz each), and place on a baking tray lined with parchment paper or a silicone mat. You should have about 40 - 45 balls. Refrigerate until firm - about 1 hour.
Add the dark chocolate to a microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth. Leave to cool for 5 minutes.
Repeat with the milk chocolate.
Dip each peanut butter ball into the melted dark chocolate, and place back onto the baking tray. Drizzle with the milk chocolate. Allow to set in the fridge before serving.
You may use any type of chocolate you want, you don't have to use dark!
Truffles can be kept in an airtight container, layered between parchment or wax paper, in the fridge for up to 1 week. They also freeze well for up to 2 months. Thaw overnight in the fridge.