Creamy and crunchy chocolate peanut butter truffles loaded with mini Reese’s pieces.
SURPRISE! I made you another batch of chocolate peanut butter truffles. But this time I added crunchy and colorful Reese’s pieces. After gifting these show-stopping treats to a few friends last month, you can trust me when I say this simple recipe is sure to please even the most die hard peanut butter fanatics!
Before we dive into this peanut butter truffle shuffle, let’s catch up! How is your weekend so far? Have you been doing any holiday baking? Have you made anything from my blog? My weekend has been all about rest and rejuvenation. After 9 days in Paris (post on that trip soon!) and an 8 hour train ride back to Germany… my body is like green juice and sleep, please! I have 3 more days in Hamburg before flying home for the holidays. I should probably start Christmas shopping at some point…
Let’s talk about this recipe. The peanut butter filling may look familiar to you. It’s the same filling I use in most of my peanut butter candy treats, including these adorable chocolate covered peanut butter hearts. The reason I reuse this recipe so often? It’s simple, straightforward, and made with easy, everyday ingredients you probably already have in your kitchen. ← Why mess with perfection?
Making truffles at home may sound intimidating at first, but don’t fret, my friend! You don’t need to be a kitchen wizard to make today’s recipe. To make these you need 9 simple ingredients: powdered sugar, creamy peanut butter, unsalted butter, vanilla extract, milk, semi-sweet chocolate chips, mini Reese’s pieces, and canola oil. I bet you have most of those ingredients in your kitchen right now!
To make the peanut butter filling, you’ll simply combine the powdered sugar, peanut butter, vanilla and softened butter in a large bowl and beat it on low-speed until the mixture is slightly crumbly. Then you’ll add milk, one tablespoon at a time, and continue to beat until the mixture becomes a workable dough. It will be a little sticky and kind of feel like play-doh. Once the dough has come together, you can stir in the Reese’s pieces.
The next step is scooping 1 tablespoon-sized rounds of the filling out onto a parchment paper lined baking sheet and then rolling each round into ball. At this point you’ll place the baking sheet in the freezer to firm up for one hour.
A few minutes before the truffles are done chilling, make the chocolate coating. I make the chocolate coating in my microwave, but you may do it in a double broiler, if you prefer. Either way, be sure you mix the chocolate completely smooth and let it slightly cool before dipping.
The final (and hardest, in my opinion) step: place the pan in the fridge for one hour. The truffles must completely set before serving. Why is waiting so haaaaard?
You’re going to love these! Enjoy the rest of your weekend.
If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day. ♥
Reese’s Pieces Peanut Butter Truffles
- 3 1/2 cups powdered sugar
- 15 oz jar of unsweetened creamy peanut butter
- 1/4 cup unsalted butter, very soft
- 1 teaspoon all natural vanilla extract
- 3 tablespoons milk
- 3 cups bittersweet chocolate chips
- 1 tablespoon canola oil
- 1/3 cup plus 3 tablespoons mini Reese's Pieces, divided
- In a large bowl using a handheld electric mixer, or in the body of a stand mixer fitted with the whisk attachment, combine the powdered sugar, peanut butter, vanilla and softened butter. Beat on low-speed until combined and slightly crumbly. Add milk, one tablespoon at a time, and continue to beat until the mixture becomes a workable dough. Fold in 1/3 cup of the Reese's pieces. The mixture should be a little sticky, but scoop-able and easy to work with.
- Scoop 1 tablespoon-sized rounds of filling out onto a large baking sheet lined with parchment paper. Roll each round into ball. Place the baking sheet in the freezer to firm up for one hour.
- During the last few minutes of the chill time, make the chocolate coating. You will make the chocolate coating in the microwave. Place the chocolate and oil in a heat-proof glass measuring cup and melt, on low-power, in 30 second increments, stirring after each increment, until completely melted. Whisk chocolate smooth and let it slightly cool before dipping.
- Remove peanut butter balls from freezer. One at a time, carefully dip each chilled ball in the melted chocolate. When lifting the peanut butter ball out of the chocolate remember to allow excess chocolate to drip back into the bowl. Transfer the chocolate covered balls back to parchment paper lined baking sheet after dipping each one. Sprinkle the tops of the wet chocolate with remaining Reese's pieces.
- Transfer the peanut butter balls to the refrigerator to set for 1 hour. Serve chilled.
Chloe R. says
Will these melt if I want to make them and ship them to someone?
i’m trying to make this right now but it has canola oil listed in the ingredients but doesnt say what to do with it in the instructions…
These last few posts of yours have been amazing. You know, its funny…you went to Paris when I was leaving Paris. And I am pretty sure we both live in America! 🙂 It was freezing there for me but i had so much fun. The almond croissants there are my fav. I am so looking forward to your post about your trip. I want to see your pics or/and your experiences.
Hi Iram! I’m so happy you had a great Paris trip. It was my first trip there (was it yours?) and I fell in love with the city. I hope to have a post up on it soon 🙂 Happy holidays!
Mix the canola oil with the melted chocolate