Festive holiday peanut butter truffles, a perfect gift or last minute treat that is both quick and stunning. Minimal ingredients in the recipe but oh so delicious. One of my favorite things about these peanut butter truffles is that they are so easy to eat at a party and to snack on being that they are bite-sized. These peanut butter balls are made out of six ingredients: butter, peanut butter, powdered sugar, vanilla, and salt. Coated in semi-sweet chocolate and decorated to your liking. I decided to drizzle some green candy melts and top with red and white sprinkles for a festive flare. But the possibilities are endless. Snowflake designs, holiday sprinkles, different colored chocolates, crushed candy canes, or even a simple dusting of powdered sugar on top. Find the recipe below!
How To Make Holiday Peanut Butter Truffles:
You may have also heard of peanut butter truffles as peanut butter balls or buckeyes, same thing just a different name!
To make the truffles: Simply beat butter and peanut butter with an electric mixture until smooth (about 2 minutes.) Beat in vanilla and salt. Then add powdered sugar and mix until fully incorporated. Roll dough into 1 tablespoon balls and place on a baking tray lined with parchment paper or a silicone mat. (I used my macaron mat and it worked out great!) This is the mat I have. Refrigerate for at least 2 hours and up to overnight.
When ready to dip: Melt semi-sweet chocolate and oil together in a microwave safe bowl in 30 second increments stirring after each 30 seconds until the chocolate flows off the spoon and loose enough to dip.
Take peanut butter truffles out of the fridge and dip into the chocolate using a fork to coat. Pick truffle out of the chocolate and let the excess drip off back into the bowl and place truffle back onto the baking sheet. Repeat with the rest of the truffles. Refrigerate for one hour to harden.
Lastly: Melt green candy melts in 30 second increments and drizzle over truffles and top with a few sprinkles. Place back in fridge for 10 minutes. Enjoy!
Check out my other holiday favorites:
Gingerbread Tree Cupcakes with White Chocolate Frosting: both the cupcake and frosting are amazing and the tree design is super cute and stunning. Gingerbread batter made with molasses, ginger, allspice, cinnamon, nutmeg, holiday flavor HEAVEN.
Lemon Lavender Shortbread Cookies: a simple and classic addiction to add some natural beauty to your holiday cookies tray
Cranberry Orange Coffee Cake: make this for Christmas morning breakfast. Trust me. Enough said.
Holiday Peanut Butter Truffles
Ingredients
- ½ cup (113g) unsalted butter at room temperature
- ¾ cup (185g) peanut butter
- 1 tsp vanilla extract
- pinch salt
- 3 cups (360g) powdered sugar
- 2½ (330g or 10 ounces) 4-ounce semi-sweet chocolate bars chopped
- 1 tsp vegetable oil
Optional:
- holiday sprinkles
- 1/2 cup (68g) green candy melts
Instructions
- In a large mixing bowl beat butter and peanut butter with an electric mixture until smooth (about 2 minutes.)
- Beat in vanilla and salt. Then add powdered sugar and mix until fully incorporated.
- Roll dough into 1 tablespoon balls and place on a baking tray lined with parchment paper or a silicone mat. Refrigerate for at least 2 hours and up to overnight.
- Melt semi-sweet chocolate and oil together in a microwave safe bowl in 30 second increments stirring after each 30 seconds until the chocolate flows off the spoon and loose enough to dip.
- Take peanut butter truffles out of the fridge and dip into the chocolate using a fork to coat. Pick truffle out of the chocolate and let the excess drip off back into the bowl and place truffle back onto the baking sheet. Repeat with the rest of the truffles. Refrigerate for one hour to harden.
- Then melt green candy melts in 30 second increments and drizzle over truffles and top with a few sprinkles. Place back in fridge for 10 minutes. Enjoy!