Chocolate Peanut Butter Truffles
If there’s a more blissful combination than peanut butter and chocolate, we’re not sure what it is. When you swirl together rich, creamy peanut butter and sweet, slightly bitter chocolate, a delicious sort of magic happens. Add in some crispy cereal, like Rice Krispies, and you’ve got an irresistible trio. The texture, the flavor, the crunch — it’s all there.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Chocolate Peanut Butter Truffles
Prep Time30 Minutes
Servings32
0Ingredients
1 stick unsalted butter, softened
1 ½ cups creamy peanut butter
3 cups confectioners’ sugar
2 cups Rice Krispies
1 20-ounce bag bittersweet chocolate chips
White sprinkles, if desired
Directions
- In a medium bowl, combine the butter and peanut butter until fully incorporated. Carefully stir in the confectioners’ sugar and Rice Krispies.
- Cover and chill the peanut butter mixture in the fridge for 45 minutes. Meanwhile, line 2 rimmed baking sheets with parchment paper.
- Using a tablespoon, scoop out the mixture, roll into 1-inch balls and place on the baking sheets. If the mixture gets too warm to form balls, place it back in the fridge for 10 minutes until it’s hardened enough to continue forming balls. Chill the peanut butter balls in the freezer for 30 minutes.
- Pour â…“ of the chocolate chips into a tall mug. In 20 second intervals, melt the chocolate in the microwave, scraping down the sides and stirring the mixture every 20 seconds, for about 80 seconds total, or until the chocolate is fully melted and smooth.
- Place one peanut butter ball on a fork and fully submerge it in the melted chocolate. Gently shake off the excess chocolate and transfer the ball to the prepared baking sheet. Add sprinkles on top, if desired. Repeat this process with each peanut butter ball.
- Chill in the refrigerator for 1 hour, or until completely set. Store in the refrigerator for up to 5 days.
30 minutes
Prep Time
0 minutes
Cook Time
32
Servings
Shop Ingredients
Makes 32 servings
Crystal Farms Unsalted Sweet Cream Butter, 1 Pound
$5.79$5.79/lb
Old Home Creamy Peanut Butter, 14 Ounce
$4.99$0.36/oz
Our Family Powdered Sugar, 2 Pound
$3.39$1.70/lb
Kellogg's Rice Krispies Cereal, 9 Ounce
Deal
$4.99 was $5.69$0.55/oz
Ghirardelli Chocolate 60% Cacao Bittersweet Chocolate Baking Chips, 10 Ounce
2/$10 Huge Deal
$5.00 was $6.79$0.50/oz
Betty Crocker Classic Pearls Sugar Sprinkles, 2 Ounce
$3.79$1.90/oz
Directions
- In a medium bowl, combine the butter and peanut butter until fully incorporated. Carefully stir in the confectioners’ sugar and Rice Krispies.
- Cover and chill the peanut butter mixture in the fridge for 45 minutes. Meanwhile, line 2 rimmed baking sheets with parchment paper.
- Using a tablespoon, scoop out the mixture, roll into 1-inch balls and place on the baking sheets. If the mixture gets too warm to form balls, place it back in the fridge for 10 minutes until it’s hardened enough to continue forming balls. Chill the peanut butter balls in the freezer for 30 minutes.
- Pour â…“ of the chocolate chips into a tall mug. In 20 second intervals, melt the chocolate in the microwave, scraping down the sides and stirring the mixture every 20 seconds, for about 80 seconds total, or until the chocolate is fully melted and smooth.
- Place one peanut butter ball on a fork and fully submerge it in the melted chocolate. Gently shake off the excess chocolate and transfer the ball to the prepared baking sheet. Add sprinkles on top, if desired. Repeat this process with each peanut butter ball.
- Chill in the refrigerator for 1 hour, or until completely set. Store in the refrigerator for up to 5 days.