Peanut Butter Truffles
photo by Nancy G.
- Ready In:
- 1 1⁄2 cups smooth peanut butter
- 1⁄4 cup butter
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 2 -3 cups dipping chocolate, wafers melted in a double boiler (available at most bulk food stores)
- Mix the first four ingredients together well.
- Shape into 1 inch balls.
- Dip balls into melted chocolate and place on waxed paper lined cookie sheet to set.
- *I find the balls easier to dip when they are frozen or at least cold.
- I make the balls one day, pop them in the freezer and take them out a few at a time to dip-- this keeps them from being too soft to dip.
- *If you can't find dipping wafers, substitute semi-sweet chocolate chips melted with 1/3 grated parowax (yes, parowax is edible!).
Questions & Replies
Got a question? Share it with the community!
Yummy! I made these yesterday for Christmas, and they were a HUGE hit! My batch made a little more than 60 truffle-sized balls. I did add about 1/4-1/3 cup extra peanut butter than was called for because my mixture seemed a little too dry. It may have been because I used reduced fat pb. Adding the little bit of peanut butter made it perfect! I also dipped in semi-sweet choc. chips with some shortening. Thanks for a fabulous and easy recipe!
I made peanut butter balls last Christmas and they ended up being edible but way too sweet for my taste. These turned out just perfect! I did use about a half cup more powdered sugar than was called for but only because I needed a stiffer dough to work with. I used semisweet chocolate chips to dip them in and just melted them in a double boiler with about 2 tsp. of vegetable shortening. These were really pretty drizzled with white chocolate and made great office Christmas gifts.
Wonderful recipe! I followed the recipe exactly even freezing the peanut butter balls overnight before dipping in chocolate. I had a little trouble dipping them but that's no fault of the poster. They came out looking beautiful and my family went nuts over them. Thank you for posting ~ this recipe is a keeper that I will be making over and over!
These were delish! I liked them without dipping them in chocolate. With chocolate sauce, they become sinful little treats;-) These measurements made 17 PB balls for me. I liked the idea you've mentioned of freezing them for atleast a day to set before dipping them in melted chocolate. Since I've done that before, I know it works. You could also use Hershey's chocolate syrup to dip them in if you do not want to melt chocolate(to save time, fuel and added effort). Otherwise, you can also make chocolate sauce at home like I did and use it for dipping.(I always use recipe number 26276)! This sinful delightful treat is a nice addition to have for the Christmas cookie tray. Since this is eggless, this went even better in my house since one of our very special family friend's who dropped in today, is a pure vegetarian. This was a grand finale to his lunch with us. Thank you so much for an easy and simple recipe. Definitely a keeper! Thanks again!!
RECIPE SUBMITTED BY
I am a full time mom and wife with four children and a busy DH. We own our own business, which is a mixed blessing. One of my goals for 2009 is to go back to university and finish my undergraduate degree. I love to read, write, cook, bake, spend time with my DH and kidlets. We are a big outdoors family and are blessed to live in a small city where a 20 minute drive will get you out into the middle of nowhere! I like to hike, snowshoe, cross country ski, and fish. I also love to travel.