Peanut Butter Truffles

By Eat More Chocolate Team      

April 20, 2015

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Is there a person on this planet who doesn’t love a well-made peanut butter truffle???

  • Yields: 6 dozen


Place the graham crackers in the bowl of a large food processor. Pulse until the crackers are fine crumbs.

Add the butter and peanut butter. Blend until combined.

Add the powdered sugar, and blend until combined. You may need to stop occasionally to scrape down the sides.

Scoop the dough by rounded tablespoons onto a parchment lined cookie sheet. Freeze for 20 minutes.

Meanwhile, melt the melting chocolate according to package instructions.

Remove the peanut butter balls from the freezer, and (if desired, not necessary) roll each ball until smooth. Dip* the balls in chocolate and replace on the parchment lined cookie sheet to cool and harden.

Let set completely before serving or packaging.


1 cup butter, softened

1 pound powdered sugar

1 cup creamy peanut butter (I like Jif)

10 whole graham crackers

2 pounds dipping chocolate (like Wilton's, Hershey's Baking Melts, or Ghirardeli)