Not to be dramatic, but there are one of the tastiest things I’ve put in my mouth. Period.
If you’re a peanut butter lover, you’ll agree. When I first made these, it was sort of by accident. I planned to make a peanut butter frosting and ended up messing up the ratio, so I had a mixture that tasted amazing but wouldn’t work on a cake.
I HATE wasting food (seriously, unless I burn something to a crisp or think it might poison me, I don’t throw food away), so I started thinking of what I could do with this delicious peanut butter mixture.
Since it was soft, it needed a hard outer shell (chocolate, duh), and since I love sweet and salty, a hit of sea salt would put it over the top. But wait – texture. I’m all about textural combos. So I added some rice krispies into the mix, and so these delicious truffles were born.
Praise for these truffles
“It’s like you made a better Reese’s” – a friend who ate them at a party
“I love and hate you for this” – my boyfriend’s dad
“Is there crack in these?” – my boyfriend’s brother
“I want to drown in this peanut butter filling” – a friend who received these for her birthday
Are you convinced you need to make these yet?
Making the truffles
This recipe couldn’t be easier (especially if you have a stand mixer that will pretty much do all of the work for you). It’s really just a matter of combining all of the ingredients, folding in the krispies, chilling the filling, and then coating it in chocolate.
The filling is a mixture of:
- Peanut butter
- Butter, softened to room temp
- Powdered sugar
- Rice Krispies
That’s it. Then just top the final product with some flaky sea salt and you’ve got a serious party in your mouth. These truffles have a hard outer shell but the inside is soft and rich, with hints of crunch and a bit of salt to balance it all out. Good luck eating just one.
For a quick tutorial on dipping things into chocolate, click here. I’ll be honest, I’m not super fancy and don’t have a refined process for this, so my truffles aren’t perfectly round etc etc. I don’t care – they taste good and that’s all that matters in my book.
Store these in the fridge, as they’ll get soft otherwise. They’ll last 4-5 days in an airtight container, but odds are, they won’t be around that long.
More dessert inspiration
It’s kind of my thing. Check out some of my other favorite dessert recipes for your next party (or better yet, invite me and I’ll bring dessert xoxo):
- Gluten Free PB&J Thumbprint Cookies
- Espresso Oreo Cake
- Pistachio Pudding Cookies
- Chocolate Peanut Butter Swirl Cake with Salted Vanilla Buttercream
- Banana Chocolate Peanut Butter Crunch Cake
Every day I’m trufflin’
Yield: Roughly 24 1 inch truffles. May make more or less depending on how big you make them!
- 1.5 cups creamy peanut butter
- 6 tbsp butter, softened to room temperature
- 1 tsp vanilla extract
- 2.5 cups powdered sugar
- 1 cup toasted rice cereal
- Pinch of salt
- Flaky sea salt for topping
- 1 12oz bag of chocolate of choice (I use semi sweet or dark)
- In the bowl of a stand mixer, combine peanut butter and butter until the mixture is uniform and there are no chunks of butter remaining
- Add vanilla and salt and stir together to combine
- Add powdered sugar and mix until you have a smooth, creamy consistency
- Fold in the rice krispies gently by hand until they’re fully incorporated
- Scoop roughly 1 inch balls (or roll by hand) onto a parchment-lined cookie sheet
- Put entire sheet in the fridge for 30-60 minutes to allow the mixture to firm up
- Meanwhile, melt your chocolate of choice in the microwave in 30 second increments
- Dip your cooled peanut butter truffles into the chocolate, letting any excess drip off
- Top with flaky sea salt and allow to set in the fridge for 30-60 minutes, so the chocolate hardens
Let me know if you make this recipe by leaving a comment and/or tagging me on Instagram at @foodbythegram!
Note: There may be affiliate links throughout this post. When you shop through these links, I get a small percentage of the sale, at no extra cost to you! I only recommend products I love, and I’m sure you’ll love them too. Thanks for the support!