Peanut Butter Truffles

Pattie Turner


I made these for a friend's birthday and she really enjoyed them. The peanut butter is so subtle that you really wouldn't realize it's there if you didn't know it. These are very creamy and rich! You could also substitute the sprinkles for any type of nut you prefer(chopped pecans, walnuts) or even toasted coconut for a change.

pinch tips: Parchment Paper Vs Wax Paper



about 2 dozen


12 oz
semisweet chocolate morsels
1/2 c
whipping cream
3 Tbsp
creamy peanut butter
1/2 c
cake/cookie decorating sprinkles

Directions Step-By-Step

Microwave first 3 ingredients in a medium-size bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Let cool 10 minutes.
Beat chocolate mixture at medium speed with an electric mixer 1 to 2 minutes or until whipped and smooth. Cover and chill 2 hours or until firm.
Shape chocolate mixture into 1 inch balls, using a small ice cream scoop. Roll in sprinkles. (If chocolate mixture becomes too soft to shape, refrigerate until firm). Place on wax paper-lined baking sheets. Chill 1 hour before serving. Store truffles in an airtight container in refrigerator up to 5 days.

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