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No-Bake Peanut Butter Truffles

No-Bake Peanut Butter Truffles – Deliciously creamy bite-sized no-bake peanut butter balls, coated with dark chocolate, and drizzled with milk chocolate!

No-Bake Peanut Butter Truffles

No-Bake Peanut Butter Truffles

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!

Looking for more peanut butter recipes? Check out my Peanut Butter Swirl Brownies, Classic Peanut Butter Cookies, and my Peanut Butter & Jam Muffins.

No-Bake Peanut Butter Truffles
No-Bake Peanut Butter Truffles

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these truffles. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • unsalted butter
  • smooth peanut butter: or you can use crunchy peanut butter for added texture.
  • vanilla extract
  • salt
  • icing/powdered sugar
  • dark chocolate
  • milk chocolate

How to make No-Bake Peanut Butter Truffles

To make these truffles, beat the butter until light and creamy. Add the peanut butter, vanilla, and salt, and beat until smooth and combined.

Add the icing sugar, and beat 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 large baking tray lined with parchment paper.

You should have about 40 – 45 balls. Refrigerate until firm – about 1 hour.

For the chocolate coating, add the dark chocolate to a microwave-safe bowl, and heat in 30 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 at room temperature or in the fridge before serving.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

No-Bake Peanut Butter Truffles

Tools used for this recipe

Here are a few handy tools I used to make these truffles. As an Amazon Associate, I earn from qualifying purchases.

  • Hand mixer: Using a hand or stand mixer will make mixing the filling ingredients much quicker and easier, but it can definitely be done by hand, too.
  • Baking trays
  • Mixing bowls
  • Dipping tool: Will make dipping the truffles in melted chocolate much easier.
No-Bake Peanut Butter Truffles

These No-Bake Peanut Butter Truffles are:

  • super quick and easy to make
  • deliciously creamy
  • full of peanut butter flavour
  • perfect for chocolate and peanut butter lovers!

How long will these truffles last? These truffles can be kept in an airtight container, layered between parchment or wax paper, in the fridge for up to 1 week.

Can I freeze these truffles? Yup! They freeze well for up to 2 months. Thaw overnight in the fridge.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

No-Bake Peanut Butter Truffles

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Yield: 40 - 45 truffles

No-Bake Peanut Butter Truffles

Overhead shot of a small glass bowl filled with peanut butter truffles.

Deliciously creamy bite-sized no-bake peanut butter balls, coated with dark chocolate, and drizzled with milk chocolate!

Prep Time 30 minutes
Total Time 30 minutes

Ingredients

  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (250g) smooth peanut butter
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3 cups (375g) icing/powdered sugar
  • 16 oz (450g) dark chocolate, coarsely chopped
  • 3/4 cup (130g) milk chocolate, coarsely chopped

Instructions

  1. 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.
  2. Add the icing sugar, and beat on low until combined. The mixture will be crumbly, but you should be able to roll into balls.
  3. 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.
  4. Add the dark chocolate to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth. Leave to cool for 5 minutes.
  5. Repeat with the milk chocolate.
  6. 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.

Notes

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.

Nutrition Information:

Yield:

45 truffles

Serving Size:

1 truffle

Amount Per Serving: Calories: 174Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 7mgSodium: 38mgCarbohydrates: 23gFiber: 1gSugar: 20gProtein: 2g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Catherine

Thursday 7th of December 2023

This was such an easy recipe. I followed it exactly and for those who don’t know what icing sugar is, it’s confectionery sugar. I did have to use a little extra because mine were a little on the thin side . Taste just like a peanut butter cup. I did use chocolate chips because that’s all I had and I drizzled white chocolate on them. Definitely a keeper .thank you for the recipe

Chadi Saleh

Friday 20th of October 2023

Hello Marsha! How are you?? I would like to thank you for sharing the recipe with us. Its delicious and straight forward. First bite was awesome finishing came a wholesome taste of sugar that made me cough. Other than that it was awesome. Pls is there a possibility to dominish the amount of sugar while keeping the dough roundable because I diminished the sugar amount but it was not roundable.

Thank you in advance and have a nice time.

Octavia

Sunday 22nd of January 2023

These are lovely. I found the PB Mixture became very elastic and pliable if I kneaded it with my fingers before rolling each ball. Much easier work to with than other recipes I’ve tried. The flavor is very balanced to me. Thanks for sharing this! Will be making again.

Missy

Thursday 24th of November 2022

I read the reviews saying "too sweet" and "not enough peanut butter flavor" so I removed 1/2 cup of powdered sugar and added 1/2 unsweetened peanut butter powder.I also added 1 TBS coconut oil. Perfect! Peanut butter powder is a staple in my kitchen now I can easily add more peanut butter flavor to so many things- frosting is the best! Big tubs on Amazon are cheaper. Those of us who love peanut butter ME can't get enough! Lol

Kittens

Friday 11th of December 2020

Saw a recipe that called for melted butter, which looked much easier than creaming the butter (and less messy). Would that work with this recipe?

Marsha

Friday 11th of December 2020

I can't say that I have tried melted butter in this recipe. I would imagine the mixture would be much stickier to handle.

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