Peanut Butter Truffles
Makes about 3o small Peanut Butter Truffles. (Depending upon size.) Store at room temperature or in the refrigerator. May freeze peanut butter balls without the chocolate covering in an air tight container for up to a month.
  • ½ cup creamy peanut butter
  • 3 tablespoons butter, softened
  • 1 ¼ cup confectioners sugar, sifted
  • 1 cup milk chocolate chips, melted (I used Hershey’s Melts)
  • ½ cup peanut butter chips, melted
  • 2 tablespoons vegetable oil (for the peanut butter chips)
  1. Stir together peanut butter and butter. Gradually add the sifted sugar. Stir until all combined.
  2. Shape into 1″ balls. (I used a small cookie scoop.) Place on wax paper and put in freezer for 20 minutes.
  3. Melt milk chocolate chips over a double boiler. Dip peanut butter truffles into the chocolate; drip excess off. Place on wax paper to set.
  4. Melt peanut butter chips over a double boiler. Add 1 tablespoon of vegetable oil at a time and stir. (This thins it out and gives it shine.) Drizzle over the set milk chocolate balls.
Recipe by Simply Gloria at