Not to be dramatic, but these peanut butter truffles 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 drugs 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 the peanut butter truffles 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.
Sea Salt Peanut Butter Crunch Truffles
- Stand Mixer
- Baking Sheet
- 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 12 oz 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