Peanut butter cup truffles are no-bake candies combining butter, powdered sugar, peanut butter, and crushed graham crackers, dipped in melted chocolate. They're quick to make, require no oven, and freeze well for storage or gifting.
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Put graham crackers in a food processor or plastic Ziploc bag and beat until they are finely crushed.
Mix butter, powdered sugar, peanut butter, and graham crackers together in large bowl.
Roll into 1" balls. Place rolled balls on large cookie sheet (lined with parchment paper) and stick in the freezer for about 20 minutes.
In the meantime, melt dipping chocolate according to directions on package.
Once the peanut butter balls have set up, dip in chocolate and place back on cookie sheet.
Let set up before serving (about 20 minutes in the fridge or leave them out on your counter).
If you want to do an extra drizzle of chocolate on top, melt some more of the dipping chocolate and pour into a plastic bag. Snip off one of the corners of the bag and drizzle onto each chocolate ball. You could also use white chocolate for a different look or sprinkle colorful sprinkles on top before the chocolate hardens.
Store finished truffles in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months; no reheating needed.
food processor or resealable plastic bag · large mixing bowl · cookie sheet · parchment paper
Yes. Store finished truffles in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
Crushed vanilla wafers, digestive biscuits, or animal crackers work as substitutes for texture and binding.
Use candy melts or chocolate candy coating (not baking chocolate) for easier melting and a professional finish. Melt according to package directions and dip quickly.
Yes. Double all ingredients and mix in batches if needed, keeping the freezer timing the same (20 minutes).
Dipping balls that are too cold can cause cracking. Let frozen balls sit 5 minutes at room temperature before dipping.
