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Peanut butter truffles

Sea Salt Peanut Butter Crunch Truffles

Jacklin Altman
These peanut butter truffles are like a Reese's but better. Soft, with a little crunch, and sweet, with a little salt. You'll want to bring these to your next party (or keep them all for yourself). Yield: Roughly 24 1 inch truffles. May make more or less depending on how big you make them!
5 from 2 votes
Prep Time 20 mins
Chilling Time 45 mins
Course Dessert
Cuisine American
Servings 24
Calories 173 kcal

Equipment

  • Stand Mixer
  • Baking Sheet

Ingredients
  

  • 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

Instructions
 

  • 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
  • Enjoy!

Nutrition

Calories: 173kcalCarbohydrates: 17gProtein: 4gFat: 11gSaturated Fat: 3gCholesterol: 8mgSodium: 105mgPotassium: 105mgFiber: 1gSugar: 14gVitamin A: 165IUVitamin C: 1mgCalcium: 8mgIron: 1mg
Keyword dessert, no bake, chocolate, gluten free, vegetarian, peanut butter, truffles
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