I’ve never come across a more addicting recipe than the one I’m about to share with you. My friend, Hannah, brought these to us after Oliver was born and I won’t even tell you how quickly they disappeared. Thankfully (or maybe not) she gladly shared the recipe and I’ve made them too many times to count since then. I like to keep them in the fridge and grab one or two when I just need something sweet. Sometimes that’s at 2 a.m. but who’s judging?
These truffles are so easy to make and I bet you have all of the ingredients already in your kitchen…that’s what makes them so dangerous. With a smooth and creamy peanut butter center and a rich chocolate coating, they taste like a Reese’s peanut butter cup, or even better, in my opinion. Hannah agreed to let me pass the recipe on to you so here you go!
Peanut Butter Truffles
yields about 24 truffles
- 3 tablespoons salted butter, softened
- 1/2 cup creamy peanut butter
- 1 cup powdered sugar, sifted
- 1 cup chocolate chips
Line a cookie sheet with wax or parchment paper and set aside.
Combine the butter, peanut butter, and powdered sugar in a medium bowl. Roll the mixture into 1-inch balls and place on the prepared cookie sheet. Melt the chocolate chips in a double boiler or in the microwave and stir until smooth. Dip the peanut butter balls into the chocolate to coat. Return to the cookie sheet and chill in the fridge until the chocolate is set, about one hour.
Source: my friend Hannah, but similar here