These delicious peanut butter chocolate truffles are a no-bake sweet treat that will welcome in fall in a scrumptious way.
Truffles are a popular forms of homemade candy, especially around holiday time. These fall truffles would be a great to serve at Thanksgiving, or any other autumn gathering.
Keep reading to learn how to make these easy chocolate peanut butter truffles.
Ingredients for these fall truffles
Peanut butter and chocolate are two of my favorite flavors, so I chose this as the base of my chocolate covered truffle.
You’ll need the following ingredients to make this tasty fall treat:
For the truffles
- ⅓ cup butter
- ¾ cup JIF low fat peanut butter
- 1 teaspoon of pure vanilla extract
- 1 ½ cup of crushed graham crackers
- 1 cup of powdered sugar
- Pinch of sea salt
- ⅓ cup of mini chocolate chips
- 2 tablespoons flax seed
- 2 tablespoons chia seeds
For the coating
- ¾ cup of dark chocolate chips
- 2 tablespoons JIF low fat peanut butter
How to make the peanut butter chocolate truffles
The base of these truffles are a mixture of butter and peanut butter. This helps to hold the dry ingredients together and also makes it easy to form it into balls.
To start, put the butter and ¾ cup peanut butter in a microwave safe bowl and heat in the microwave in 1 minute increments until it has melted and is silky.
In a large bowl, combine the crushed graham crackers, powdered sugar, sea salt, ⅓ cup mini chocolate chips, flax seeds and chia seeds.
The chia seeds and flax seeds give these decadent chocolate peanut butter truffles a healthy boost.
Put the ¾ cup dark chocolate chips and peanut butter go into the microwave for a few minutes to get a smooth silky texture. Can we say Reese’s peanut butter cup fix?
The next step is to set up a dipping station. In addition to my melted PB and chocolate mixture, I used some Wilton autumn leaf sprinkles.
These colorful little sprinkles add just the right seasonal touch and make the truffles scream fall. I also used the sprinkles to make my dirt cup recipe for Thanksgiving (in the shape of teepees!).
I placed a silicone baking mat under my wire rack to protect my counter top and make clean up a breeze.
Do yourself a favor guys. If you like to make cake pops, truffles or any other coated round bite of goodness, invest in a dipping tool set.
I just got mine a while ago and it makes the task of dipping these truffles SO MUCH EASIER.
That little round tool with a basket shape is my favorite.
I used the prong tools to move the ball in the chocolate to coat and just scooped the balls up with the little basket tool and allowed it to drip off the excess. Super easy and why didn’t I get one before!!
Dip, dip, dip…roll, roll, roll, scoop, scoop, scoop and sprinkle to your heart’s content and they are done!
These peanut butter chocolate truffles have the most amazing taste. On the first bite, you get that chocolate peanut butter rush and then you chew and get the texture from the chia seeds and flax seed.
They are something else guys!
These delicious autumn bites are the perfect sweet treat to serve at your Halloween party, or Thanksgiving celebration.
The platter will be empty before you can say PEANUT BUTTER CHOCOLATE TRUFFLE!
Don’t you just love the color of those bright autumn leaf sprinkles on top of that delicious dark chocolate?
It’s a good thing they scrumptious peanut butter chocolate truffles also freeze well. I DARE YOU to just eat one if you have them sitting around the house!
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Peanut Butter Chocolate Truffles Welcome Autumn in Style
Welcome fall with these peanut butter truffles decorated with candy autumn leaves.
Ingredients
- ⅓ cup butter
- ¾ cup JIF low fat peanut butter
- 1 teaspoon of pure vanilla extract
- 1 ½ cup of crushed graham crackers
- 1 cup of powdered sugar
- Pinch of sea salt
- ⅓ cup of mini chocolate chips
- 2 tablespoons of flax seed
- 2 tablespoons of chia seeds
For the coating
- ¾ cup of dark chocolate chips
- 2 tablespoons of JIF low fat peanut butter
Instructions
- Place the butter and ¾ cup peanut butter in a microwave safe bowl and heat in 1 minute increments until it has melted and is silky.
- In a large bowl, combine the crushed graham crackers, powdered sugar, sea salt, flax seeds, chia seeds and ⅓ cup mini chocolate chips.
- Stir in the microwaved peanut butter and butter mixture and combine well.
- Using your hands, form the dough into balls about 1 inch or so in size.
- Heat the ¾ cup of dark chocolate chips and 2 tablespoon of peanut butter for the coating in a microwave safe bowl.
- Set up a dipping station by placing a wire rack over a silicone baking mat. Have your autumn leaf sprinkles and the melted chocolate nearby.
- Dip the balls into the melted peanut butter chocolate mixture and move to the wire rack.
- Place a few autumn leaf sprinkles on top before the chocolate has set. I dipped about 4 at a time and then added the sprinkles.
- For best results, store in an air tight container in the fridge.
- These chocolate peanut butter truffles also freeze well for up to two months.
Nutrition Information:
Yield:
28Serving Size:
q truffleAmount Per Serving: Calories: 143Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 6mgSodium: 93mgCarbohydrates: 15gFiber: 2gSugar: 9gProtein: 3g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.