Peanut Butter Truffles

by elyn_ryn

These truffles are an updated version of a vintage peanut butter candy recipe.

Filled with crunchy peanut butter, this candy also has pecans and coconut. And if you don’t like all the crunch, use smooth peanut butter and leave out the pecans and coconut. I have made these both ways and they turned out great each time.

These truffles also have powdered sugar (a.k.a. icing sugar) and vanilla wafer crumbs. You combine all the ingredients and then roll the mixture into balls.

Dip them in orange-tinted white chocolate and place a candy carrot on top. My chocolate hardened before I could get the carrots stuck to them, so I put a little melted chocolate on the back of the candy carrots and stuck them that way.

You can change the shape and color of these balls. For example, try making them into egg shapes. Dip them into different colors of white chocolate for Easter eggs.

Print Recipe
Peanut Butter Truffles
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Dessert, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 3 minutes
Servings
pieces
Ingredients
Course Dessert, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 3 minutes
Servings
pieces
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a medium mixing bowl, combine vanilla wafer crumbs, coconut, pecans, sugar, peanut butter, vanilla, and butter. Mix well, combining with hands if necessary. Hand roll the mixture into 20 balls. They will be about 1 1/2 inches in diameter.
  2. In a microwavable bowl, melt the chocolate wafers and Crisco in 30-second intervals, stirring after each interval. This may take up to 3 minutes. Add a few drops of food coloring and stir until the chocolate is the desired orange color.
  3. Place the peanut butter balls in the chocolate and roll with a spoon to coat. Place balls on waxed paper or parchment paper to cool.
  4. Place the candy carrots on top of each truffle before the chocolate dries, or after by heating a little chocolate and using the melted chocolate to glue on the candy.
Recipe Notes

This recipe is best mixed by hand rather than in a food processor to keep from over chopping the nuts and coconut.

To make smaller truffles, roll mixture into 40 balls.  You might need to melt more chocolate wafers to have enough chocolate to coat all the balls.

Keep truffles tightly covered in the refrigerator to keep fresh.

You may also like