These Salted Chocolate Peanut Butter Truffles are made with creamy peanut butter, semi-sweet chocolate, flaky sea salt, and not much else! They may just be the tastiest peanut butter truffles in the universe. Makes a great gift!
Happy Saturday. Dessert is served. ↑↑↑
With the holiday season in full swing, decadent desserts that can easily double as edible gifts have been on my mind. One of my favorite treats to give (and receive)? Chocolate truffles. In my recipe box you can find grand marnier truffles, red wine truffles, and now, salted chocolate peanut butter truffles.
Yesterday we visited an adorable little Parisian chocolate shop that was selling over 50 varieties of truffles. After much debate on what flavors to try, we bought 4 to split: crème brûlée (!!!), nutella, mocha cheesecake, and white chocolate lemon. I plan on recreating them all at home. You can never have too many truffles.
But today? It’s all about these truffles. With their smooth and salty chocolate shell and their creamy peanut butter center. Fact: Nothing compares to chocolate + peanut butter. A simple yet extraordinary flavor combo.
Peanut Butter Truffle Recipe
Making truffles at home may sound intimidating at first, but don’t fret! You don’t need any extravagant ingredients or kitchen gadgets 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, flaky sea salt and canola oil. I bet you have most of those ingredients in your kitchen right now… am I right?
To make the simple peanut butter filling, you’ll 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.
Next you’ll scoop 1 tablespoon-sized rounds of the filling out onto a parchment paper lined baking sheet and roll 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 the 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.
Now for the hardest part: place the pan in the fridge for 45 minutes to an hour. The truffles must set before serving. I always go for a run during this time so I can feel a little less guilty downing 3 truffles in a matter of minutes. #noselfcontrol
If you love peanut butter and chocolate as much as we do, these are going to be your new obsession. You’ve been warned… 😉
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. ♥
More Peanut Butter Recipes:
Salted Chocolate 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
- 2 teaspoons flaky sea salt
- 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. It will 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 heatproof 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.
- Transfer the peanut butter balls to the refrigerator to set, about 1 hour. Serve chilled.