Peanut Butter Truffles

These irresistible Peanut Butter Truffles are the perfect combination of chocolate and peanut butter! With a sweet and salty peanut butter filling and decadent dark chocolate coating, these little bites are always a crowd-pleaser!

Course Dessert, Desserts & Sweets

Cuisine American

Keyword peanut butter balls, peanut butter truffles

Prep Time 30

Chilling time 45

Total Time 1 15

Servings

Calories 185kcal

Equipment

Ingredients

For The Peanut Butter Truffles

8 tablespoons unsalted butter softened to room temperature
1 cup creamy peanut butter
1 teaspoon vanilla extract
2 cups powdered sugar
10 ounce bag Ghirardelli dark chocolate melting wafers

For The Peanut Butter Drizzle (optional)

½ cup Ghirardelli vanilla melting wafers
3 tablespoons creamy peanut butter

Instructions

For The Peanut Butter Truffles

Line baking sheet with parchment paper and set it aside.
In a large bowl, use a hand mixer to beat the butter and peanut butter together until smooth and well blended.
1 cup creamy peanut butter, 8 tablespoons unsalted butter
Add the vanilla extract and powdered sugar a little at a time. Beat together until well combined. The peanut butter filling will be soft so place the bowl in the refrigerator to chill for 20 minutes to firm it up.
1 teaspoon vanilla extract, 2 cups powdered sugar
Once the mixture has chilled, use a 1 ½” cookie scoop to scoop up the filling. Roll the balls individually in the palms of your hands and place on a parchment-lined baking tray.
Repeat with the rest of the peanut butter mixture until it's all rolled into small balls.
Place the truffles into the refrigerator to chill for an additional 20 minutes.
Prepare a double boiler over low heat to melt the chocolate melting wafers. Stir occasionally until fully melted and smooth. .
10 ounce bag Ghirardelli dark chocolate melting wafers
Use a small fork or chocolate dipping tool to dip each of the chilled peanut butter balls one at a time into the melted wafers.
Lift the ball out using the fork and tap it against the side to shake off any excess chocolate.
Set the coated balls back onto the prepared baking tray. Place the tray back into the refrigerator to allow the chocolate shell will firm up.

For The Peanut Butter Drizzle

Using a double boiler, melt the white chocolate wafers and peanut butter together over low heat. Stir occasionally until fully melted and smooth.
½ cup Ghirardelli vanilla melting wafers, 3 tablespoons creamy peanut butter
Add the mixture to a piping bag and snip off the very end of the tip.
Remove the tray of peanut butter balls from the refrigerator. Drizzle the melted peanut butter mixture over the top of each one.
Note: If you don't want to save time and skip the piping bag, you can just use a fork to drizzle over the coated balls.
Keep refrigerated until ready to eat. Enjoy

Notes

The peanut butter filling will be soft after you mix all the ingredients and also after rolling the balls between your hands. Don't skip chilling them in between or they will be much harder to work with.
We like to use our double boiler but you can also melt the melting wafers in a microwave safe bowl. Just microwave on a low or defrost setting, stirring in 30 second intervals until melted and smooth.

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