No Bake Peanut Butter Truffles are similar to Ohio's favorite candy, buckeyes. Sweet peanut butter centers are enrobed in a dark chocolate shell and topped with a peanut for a lovely holiday presentation. Everyone will love to receive a box of these Peanut Butter Chocolate Truffles this holiday season.
"Christmas is not as much about opening presents as opening our hearts." -Janice Maeditere
We are up to day 11 in the 12 days of Christmas baking if you have been following along. I went with a recipe from America's Test Kitchen for these peanut butter truffles, easy peanut butter balls. If you are familiar with Ohio's favorite candy, the buckeye, you will know these are delicious and very similar. Buckeyes are made from a peanut butter fudge partially dipped in chocolate to leave a circle of peanut butter visible on the top. These truffles are fully enrobed in chocolate but could easily be mistaken for buckeye balls.
The blend of peanut butter and confectioner's sugar dipped in melted chocolate is fabulous to begin with. Then you add in America's Test Kitchen modifications, and you have a delicious piece of candy. They add a small amount of cream cheese to give the filling a pleasant tang, yet it keeps the sweetness.
Ingredients in Peanut Butter Chocolate Truffles
These 7-ingredient no bake peanut butter truffles easily fall into our easy recipes category, and you probably already have all the ingredients on hand.
- Confectioner's sugar
- Creamy peanut butter
- Cream cheese softened
- Salted dry-roasted peanuts
- Vanilla extract
- Semisweet chocolate chips
- Vegetable oil
We used creamy peanut butter in this recipe, but you can also go with chunky if you prefer that. I kept the creamy because we put chopped peanuts into the truffle with the peanut butter filling, and I didn't want it to be too crunchy.
How to Make No Bake Peanut Butter Truffles
- In a small bowl, combine the sugar, peanut butter, cream cheese, chopped peanuts, and vanilla and roll the truffle mixture into ½ inch small balls.
- Place on a parchment-lined plate or baking sheet and freeze for 15 minutes.
- Melt the chocolate as directed.
- Use a fork to dip the peanut butter truffles into the chocolate and place them back on the plate and top the dipped ball with a peanut. You could also top these with a bit of flaky sea salt instead of a peanut
- Freeze for about 10 minutes until hardened.
- For best results, store them in an airtight container in the refrigerator until serving time.
The only thing I would change on this peanut butter truffles recipe is to temper the chocolate. Due to time constraints and the difficulty of tempering chocolate, they chose to keep it simple. They wanted the shine of the chocolate without the effort of tempering. They achieved this by adding a small amount of oil to the chocolate. They have you store these in the refrigerator until serving time, which we did. You can see from the images the condensation on the chocolate when you do that. Which is fine; it slowly goes away as the candy warms up. But the flavor is best when the peanut butter center is chilled. This is one of my favorite treats for holiday gift-giving.
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I hope you enjoy this peanut butter chocolate truffles recipe as much as we do. It's such a simple no bake recipe that everyone loves. I suppose technically, it should not be on the Christmas baking list, but hey...It's my list, and I can add it if I want to. As always, we would love to hear how you do with the recipe and don't forget to save some for yourself.
Peanut Butter Truffles
America's Test Kitchen - Peanut Butter Truffles
- ½ cup confectioner's sugar
- 3 tablespoons creamy peanut butter
- 1 ounce cream cheese softened
- 2 tablespoons salted dry-roasted peanuts chopped coarse, plus 20 peanut halves
- ¼ teaspoon vanilla extract
- ⅔ cup semisweet chocolate chips
- 1 tablespoon vegetable oil
- Line a large plate with parchment paper.
- Stir powdered sugar, peanut butter, cream cheese, chopped peanuts, and vanilla in a bowl until uniform.
- Roll mixture into twenty ½ inch balls; space balls evenly apart on prepared plate. Freeze, uncovered, for 15 minutes.
- Microwave chocolate and oil in a bowl, covered, at 50 percent power, stirring occasionally, until smooth, 2-4 minutes.
- Using a fork, pick up 1 ball and dip in the chocolate to coat, letting excess chocolate drip back into bowl.
- Return ball to plate, and immediately place peanut half on top. Repeat with remaining balls.
- Freeze balls uncovered, until chocolate has hardened, about 10 minutes.
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Original Post 12/23/2014, updated 12/3/2021.