Peanut Butter Truffles

Course Candy, Dessert

Cuisine American, Southern

Keyword peanut-butter-truffle-recipe, peanut-butter-truffles

Prep Time 15

Chill time 1

Total Time 1 15

Servings servings (may vary)

Calories 73kcal

In a food processor, grind cookies into fine crumbs. Add cream cheese to cookie crumbs and process until fully blended.
Divide filling using a small scoop rolling into 48 one inch balls. Place onto a wax paper lined baking sheet. Freeze for 15 minutes.
Meanwhile, melt together chocolate chips and peanut butter in a double boiler over simmering water. Melt, stirring occasionally, until completely smooth. (Alternately, you can also place into a microwave safe bowl, melt together in 45 second increments. Stop to stir each time, repeating the process until completely smooth.)
Use 2 forks or a candy dipping tool to dip into the melted chocolate. Place back onto the wax paper lined pan. Sprinkle tops with chopped peanuts while wet.
Chill for 1 hour on pan or until chocolate is set.
Store chilled in an airtight container for up to 2 weeks.

- Dip each chilled peanut butter ball into the melted chocolate, ensuring it’s fully covered. Use a fork or toothpick to lift the truffle out of the chocolate, letting any excess drip off. Place the coated truffle back onto the parchment-lined or wax paper lined baking sheet.

- Creamy peanut butter works best for the coating. It will melt and combine with the chocolate more easily.

- Leftovers: Enjoy your peanut butter truffles chilled storing in the fridge in an airtight container.

- Storage: Store them in an airtight container in the refrigerator for up to 1-2 weeks or in the freezer for up to 3 months.