Ingredients:
1 1/2 cups creamy peanut butter
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
2 cups milk or dark chocolate chips (for coating)
2 tablespoons coconut oil or vegetable oil (optional, for thinning the chocolate)
PREPARATION:
Prepare the Peanut Butter Mixture:
In a large mixing bowl, combine the peanut butter, softened butter, powdered sugar, and vanilla extract.
Mix well until the ingredients form a smooth and stiff dough.
Shape the Truffles:
Line a baking sheet with parchment paper.
Using your hands or a small cookie scoop, roll the peanut butter mixture into 1-inch balls and place them on the prepared baking sheet.
Once all the balls are formed, place the baking sheet in the refrigerator for about 30 minutes to allow the truffles to firm up.
Melt the Chocolate:
In a microwave-safe bowl or using a double boiler, melt the chocolate chips. If you find the chocolate too thick, add the coconut oil or vegetable oil and stir until smooth and shiny.
Microwave in 20-30 second intervals, stirring between each, until the chocolate is fully melted.
Coat the Truffles:
Remove the chilled peanut butter balls from the refrigerator.
Using a fork or dipping tool, dip each ball into the melted chocolate, coating it completely.
Let the excess chocolate drip off before placing the truffle back onto the parchment paper-lined baking sheet.
Repeat until all the truffles are coated.
Set and Serve:
Allow the chocolate coating to set by refrigerating the truffles for another 15-20 minutes.
Once the chocolate has hardened, the truffles are ready to serve!
Storage:
Store the peanut butter chocolate truffles in an airtight container in the refrigerator for up to 2 weeks. You can also freeze them for up to 3 months and thaw them when needed.
Enjoy: