These easy-to-make peanut butter truffles require no baking. They can be made in different colors, with or without the candy icing decorations.
Vintage Recipe
These truffles are an updated version of a vintage peanut butter candy recipe. The vintage version used paraffin wax with chocolate for the outer coating, making the chocolate shiny. This version uses shortening in place of wax, creating a softer, not-so-shiny coating. Additionally, most people are likely to have shortening on their pantry shelf instead of cooking wax, making it easier to gather the list of ingredients.
Crunchy Peanut Butter Truffles
These truffles are filled with crunchy peanut butter, pecans, and coconut. However, if you don’t like the crunch, use smooth peanut butter and leave out the pecans and coconut. I have made them both ways–they turned out great each time! Note that you will have fewer balls when you omit these ingredients.
Mixing the Peanut Butter Truffles
Mix these truffles by hand with a wooden spoon and then roll them into 1 to 1 1/2-inch balls. They should hold their shape well, but if they break apart when you dip them, place them in the refrigerator for 20-30 minutes to chill. Reheat the chocolate and try dipping them again. Use forks or spoons to dip them in chocolate, letting extra chocolate drip off. Place dipped balls on a baking sheet with waxed or parchment paper to let the chocolate harden.
Chocolate Coating Peanut Butter Truffles
Dip these peanut butter truffles in white chocolate tinted with orange gel food coloring, and place a candy icing carrot decoration on top. Add the carrots before the chocolate hardens, or use leftover melted chocolate as glue to adhere the carrots to the truffles.
Change Them Up
You can change the shape and color of these balls to go with your spring or Easter celebration. For example, try making them into egg shapes and dipping them into different colors of white chocolate for Easter eggs. If you prefer milk (or dark) chocolate, dip them in it instead of white chocolate. Additionally, you can substitute graham crackers or Oreos for vanilla wafers. Add dried fruit in place of coconut or another nut for pecans. These truffles are easy to modify to suit your taste preference.
Storage
Store truffles in an airtight container for about a week. For longer-term storage, wrap them well, place them in an airtight container, and store them in the freezer for up to 3 months.
Other Peanut Butter Recipes You Might Like
Click on each name to link to the recipe.
Peanut Butter Truffles
Equipment
- Baking Sheet
- waxed or parchment paper
Ingredients
Truffles
- ¾ cup vanilla wafer crumbs
- ¾ cup pecans, chopped
- ¾ cup sweetened shredded coconut
- 8 ounces powdered sugar (icing sugar)
- 9 ounces crunchy peanut butter
- ½ teaspoon vanilla extract
- ½ cup butter, melted
Chocolate Coating
- 6 ounces white chocolate chips
- 2 tablespoons shortening
- orange gel coloring
- 1 package carrot icing decorations
Instructions
Truffles
- Stir all the truffle ingredients in a mixing bowl until well combined.
- Using your hands, shape the mixture into 20 round balls, all the same size (about 1 to 1 1/2 inches in diameter).
Chocolate Coating
- In a microwaveable glass measuring cup, place chocolate and shortening and microwave on high for 30-second intervals until the chocolate is melted. Stir between each interval. Add a couple of drops of orange gel food coloring and stir. Add more coloring drops until the chocolate is the color you desire.
- Use 2 forks to dip each ball and drain off any extra chocolate. Then, set the dipped balls on waxed paper on a flat baking sheet.
- Place a candy carrot on each ball before the chocolate sets.
Notes
Food Coloring
Use only gel food coloring in this recipe. A liquid coloring can cause the gel to seize, which hardens it. If this happens, add a small amount of vegetable oil and stir. Continue adding a small amount until it is thin for dipping. If the chocolate seizes and doesn’t thin after adding cooking oil, throw it out and start again with fresh chocolate.Substitutions
- Substitute crushed chocolate graham crackers or Oreos for the vanilla wafers to make a chocolate version of this recipe.
- Substitute milk or semi-sweet chocolate for the white chocolate.