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Chocolate Peanut Butter Truffles

Course: Candy
Author: Jessie Sheehan

Ingredients

  • 1/2 cup unsalted butter room temperature
  • 2 cups smooth peanut butter preferably Skippy
  • 3 1/2 cups confectioners’ sugar
  • 1 Tbsp pure vanilla extract
  • 1 tsp kosher salt preferably Diamond Crystal
  • 3 cups Rice Krispies or other crisped rice cereal
  • 3 cups milk chocolate chopped, or chips
  • 3 Tbsp vegetable shortening
  • Flaky sea salt for sprinkling

Instructions

  • Line two cookie sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter on medium speed until smooth. Add the sugar and beat until smooth. Finally, add the vanilla and salt and beat until combined.
  • Add the Rice Krispies and mix on low to combine. The mixture will be quite thick. Roll the mixture into 1 1/2-inch balls and place on one of the prepared sheets. Place in the freezer briefly while you make the chocolate coating.
  • Melt the chocolate and shortening in the microwave on high in 20 second bursts, mixing after each. Dip the balls in the melted chocolate and place on the clean parchment lined pan. You can use two forks to help you cover the balls in chocolate and move them to the prepared pan. Sprinkle with flaky sea salt.
  • Let them set up about 40 minutes. Or, you can speed this process up by placing them in the refrigerator for 20 minutes.