Milk Chocolate Peanut Butter Truffles
These Milk Chocolate Peanut Butter Truffles are soft, creamy, and dipped in silky milk chocolate for the ultimate chocolate‑PB treat. They’re no‑bake, quick to make, and perfect for holidays, gifting, parties, or anytime cravings. Freeze beautifully and customize with toppings, drizzles, or seasonal twists.
Servings: 20 Servings
Calories:
Equipment
- Mixing bowl, hand mixer or spatula, baking sheet, parchment paper, microwave‑safe bowl or double boiler, dipping fork or regular fork
Ingredients
Peanut Butter Truffles:
- ¼ cup unsalted butter
- ½ cup smooth peanut butter
- 2 pinches salt optional
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla optional
Chocolate Coating for Truffles:
- 1 ½ cups High‑quality milk chocolate preferably chopped from a bar for the smoothest melt – Recommended: Guittard, Ghirardelli, or Lindt milk chocolate bars
- ¼ cup High‑quality semi‑sweet chocolate chips or chopped bar – Recommended: Guittard Extra Dark, Ghirardelli, or Callebaut
- Optional 1 teaspoon vegetable oil, coconut oil, or canola oil to thin the chocolate for dipping
Instructions
- Using a mixer, beat the butter until creamy. Add the peanut butter and salt, and beat until smooth and combined. Add the powdered sugar, and beat on low until combined. The mixture will be a little crumbly, which is what you want, so when you gather it together you can roll it into balls. (See tips if you are having issues below in notes.)
- Roll the dough mixture into 1-inch balls and place on a baking tray lined with parchment paper or a silicone mat. You should have about 20 - 25 balls. refrigerate for 40-50 minutes or more.
- Take your peanut butter balls out of the fridge and get ready to coat them.
- Add the chocolate chips to a microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth. Add oil if you want to thin out your chocolate coating. Leave to cool for a few minutes before dipping, so the hot chocolate coating doesn't melt the peanut butter balls.
- Dip each peanut butter ball into the melted chocolate, using a fork or spoon, and place each dipped ball onto a parchment paper lined baking sheet. See notes in recipe if you want to do a little extra decorating.
- Let truffles set. You can quick-set them to get the chocolate to harden by placing them in the fridge for a 5-10 minutes.
Notes
Ingredient Notes:
- Use no‑stir creamy peanut butter for the best texture.
- High‑quality chocolate melts smoother — Guittard, Ghirardelli, Lindt, or Callebaut are great choices.
- Add 1 teaspoon oil if your chocolate needs thinning.
- For silky results, you can follow my chocolate‑melting guide (double boiler + microwave methods): https://www.thebakingchocolatess.com/how-to-melt-chocolate-properly-double-boiler-microwave-methods/
- Refrigerate 1–2 weeks or freeze up to 3 months. Thaw in the fridge for best texture.