!doctype html> Chocolate Peanut Butter Truffles

Chocolate Peanut Butter Truffles

Decadent no-bake truffles with a creamy peanut-butter center, dipped in chocolate and topped with crushed candy or nuts.

Yield: ~24 truffles • Prep: 20 min • Chill: 1 hr

Ingredients

For the filling: 1 cup creamy peanut butter (smooth), 4 oz (115 g) cream cheese softened OR 2 tbsp butter (optional for richness), 1 to 1¼ cups powdered sugar (adjust for firmness), 1 tsp vanilla extract, pinch of salt.
For coating: 12 oz (340 g) semisweet or dark chocolate, chopped or chocolate melting wafers.
Toppings (optional): chopped peanuts, crushed candy (e.g. mini candy pieces), flaky sea salt, sprinkles, or melted peanut butter for drizzling.

Make the filling: In a bowl, beat peanut butter with softened cream cheese (or butter) until smooth. Add vanilla and a pinch of salt. Gradually add powdered sugar and mix until a firm, scoopable dough forms. Start with 1 cup and add more to reach desired firmness.
Form balls: Using a small cookie scoop or spoon, portion about 1 tablespoon of mixture and roll into balls. Place on a lined baking sheet. Chill in the fridge 30–45 minutes until firm.
Melt the chocolate: In a microwave-safe bowl, melt chocolate in 20–30 sec bursts, stirring between, until smooth. Or melt in a double boiler. If using chocolate chips, add 1 tsp oil (neutral) to smooth the coating if desired.
Dip the truffles: Using a fork or dipping tool, dip chilled peanut butter balls into melted chocolate, allow excess to drip off, then place back on the lined sheet. Work quickly so centers stay chilled.
Decorate: Before the chocolate sets, sprinkle crushed nuts, candy, or a pinch of flaky sea salt. For a peanut-butter drizzle, warm 2 tbsp peanut butter and thin with a tsp of oil, then drizzle with a spoon.
Set & store: Chill truffles 15–30 minutes until chocolate is set. Store in an airtight container in the fridge up to 2 weeks (or freeze up to 2 months — thaw in fridge).

Use crunchy peanut butter for texture if you like bits in the center.
Swap peanut butter with almond or hazelnut butter for a different flavor.
For a firmer center, increase powdered sugar; for creamier, reduce it slightly.
If chocolate seizes while melting, add 1 tsp warm oil or a little warm cream and stir until smooth.
To make bite-sized truffles, form smaller balls and reduce dipping time.

Per truffle (estimate): ~90–140 kcal depending on size and coating. High in fat and calories — treat as a rich dessert.