Peanut Butter Truffles

Peanut Butter Truffles

Published on in Desserts, Uncategorized By |

What’s not to love about truffles?  They are cute, they travel in large groups and their middles are always a delicious surprise.  I’ve been experimenting with different truffles over the last few months, and if you follow me on Instagram or Twitter you know that we’ve tried a variety of them including cookies and cream, s’mores and – just last weekend – brownie peanut butter truffles.

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The brownie peanut butter truffle had the peanut butter on the outside as part of the shell and the drizzling.  Mr. Happy and Yummy just loves him some peanut butter so I’ve spent the week trying to figure out how to get more peanut butter into that truffle without turning it into a standard peanut butter ball.  I decided to make the center out of peanut butter cake, and add peanut butter to that so the cake crumbs would stick together.  Now you have a truffle center with nothing except peanut butter. Oh happy day!

The amazing cake that I used is “Killer Peanut Butter Cake” by The Daring Gourmet.  You can find the recipe here Killer Peanut Butter Cake  Wow did this cake live up to its name!

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I dunked these peanut butter centers into melted Hershey’s milk chocolate bars as well as melted milk chocolate.  I’ve given quantities for both of them in the recipe sufficient to cover the whole batch of truffles in one type of chocolate.  All you need to do is pick the one which has the flavor you prefer.  If you like dark chocolate, do dark chocolate chips.  The important thing is that you enjoy eating them when they are done.

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It is worth noting that this recipe is fairly labor intensive.  I’ve grown to love rolling and dunking truffles, it is very meditative for me.  You do the same thing over and over, all the while admiring the very fine work product you’re churning out.  I also  believe strongly in quality control so sampling your product is not only suggested but it is very much encouraged.

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Peanut Butter Truffles

Peanut Butter Truffles

Ingredients

  • 1 "Killer Peanut Butter Cake" baked in 9x13 pan by The Daring Gourmet
  • 2/3 cup plus 1 cup creamy Jif peanut butter
  • 6 cups milk chocolate chips (or 20 Hershey bars)

Instructions

  1. Prepare, bake and cool cake per recipe directions (from The Daring Gourmet)
  2. Once cake is completely cool, crumble with your hands into a large mixing bowl
  3. Add 2/3 cup peanut butter and combine by cutting into it with a butter knife, with a pastry blender or even using a stand mixer. Cake crumbles should be coarse and sticky.
  4. Line 2 cookie sheets with parchment
  5. Spray nonstick spray on your hands and place a rounded tablespoon of crumbles into one of your hands; squeeze it tightly and then form into a ball shape. You can't really roll this filling but pack it together like you would make a snowball. Place each one on the parchment.
  6. Place cookie sheets in freezer for a half hour
  7. Prepare two large covered baking dishes or other shallow covered storage containers by cutting parchment to line the bottoms of them without sticking up on the edges.
  8. Remove one cookie sheet from freezer and melt half of the chocolate in the microwave by heating it for 30 seconds, stirring, and then heating in additional 15 second increments until chocolate can be stirred and all lumps are melted.
  9. Put each truffle, one by one, into the melty chocolate goodness. Use a fork to let the excess chocolate drizzle back into the bowl and place the dunked truffle on the parchment.
  10. After a whole pan is filled with chocolate dipped truffles, place it in the fridge uncovered.
  11. Repeat the chocolate melting and dipping with the second cookie sheet that is in the freezer. Place that pan of dunked truffles in the fridge uncovered, and take the first one you did out of the fridge.
  12. Place 1 cup peanut butter in a microwave safe dish, and heat for 20 seconds. Peanut butter should be liquidy but not steaming hot. Stir to combine it so that the texture is evenly thick.
  13. Cut a very tiny hole in the bottom corner of a zipper sealed plastic storage bag (sandwich or snack sized) and pour in the melty peanut butter.
  14. Seal the zipper bag and squeeze gently so the peanut butter comes out of the corner. Drizzle over the top of the truffles in whatever pattern makes you happy. If you'd like, you can add sprinkles, chopped peanuts or even a dollop of jelly if that's what moves you.
  15. When you've drizzled to your heart's content, cover that pan and put it back in the fridge. Take out the other drizzle free pan and do the same drizzle and topping bit to that one. Cover and put it in the fridge.
  16. Keep these bad boys refrigerated until right before you eat them. That will keep the outsides from getting sticky and runny.
  17. Invite some friends over because this recipe makes 4 dozen truffles!
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 Enjoy!

2 Responses to Peanut Butter Truffles

  1. Karly August 1, 2016 at 4:36 pm #

    Yes. Just 100% yes. Why I’ve never thought to combine PB (the nectar of Gods) with cake balls I have no idea, but I’m SO glad you did! These look incredible!

    • Melissa Heller August 1, 2016 at 4:59 pm #

      Thank you so much! I can tell you that they have indeed been incredible as a part of virtually every meal I’ve eaten in the last three days 😋