Autumn is my favorite time of the year. We have a long, hot summer here in N.C., so getting a break from the hot weather is a real treat for me. And, since I also love all the holidays to come, I get very excited by this change of seasons. These delicious peanut butter chocolate truffles are a delicious sweet treat that will welcome in fall in a scrumptious way. And best of all, these are a NO BAKE sweet treat!
It’s time to welcome in Fall with these peanut butter chocolate truffles.
Truffles are a favorite of mine to prepare. There are so many delicious things that one can put inside of a smooth coating of chocolate. Since both peanut butter and chocolate are a favorite of mine (as in, can’t keep them in the house type favorite), I knew that these two flavors would be the base of my truffle.
But I also wanted a bit of wholesome goodness in there with my Reese’s fix, so I chose to also add flax seed and chia seeds to the mix. There is just something about the texture that these healthy ingredients add to a sweet bite, to say nothing of being able to use the word gelatinous in a blog post!! -;)
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.Chia seeds and flax seed give the chocolate peanut butter truffles a healthy boost. I also used powdered sugar and crushed graham crackers in my truffle mixture.
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 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!
For more delicious desserts, see my Sweet Endings Board on Pinterest.
- ⅓ cup butter
- ¾ cup low fat peanut butter
- 1 tsp pure vanilla extract
- 1½ cup of crushed graham crackers
- 1 cup of powdered sugar
- pinch of sea salt
- ⅓ cup of mini chocolate chips
- 2 tbsp flax seed
- 2 tbsp chia seeds
- For Coating
- ¾ cup of dark chocolate chips
- 2 tbsp Jif low fat peanut butter
- Place the butter and 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 and mini chocolate chips. Stir in the peanut butter chocolate mixture and combine well.
- Using your hands, form the dough into balls about 1 inch or so in size.
- Heat the dark chocolate chips and peanut butter for the coating in a microwave safe bowl. Set up a dipping station by placing a wire rack with your formed balls on it 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.
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