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Chocolate Peanut Butter Truffles

These homemade chocolate peanut butter truffles are a messy, nostalgic treat that combines rich, smooth chocolate with chunky, fragrant peanut butter. Coated in melted chocolate and topped with crunchy bits, they have an imperfect, satisfying crumble with each bite, embodying comfort and a touch of chaos. Perfect for lazy weekend baking and nostalgic snacking, they showcase simple ingredients transformed into a delightful, bite-sized indulgence.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g dark chocolate good quality, chopped
  • 1 cup chunky peanut butter natural preferred
  • 2 tbsp unsalted butter softened
  • 1 tbsp honey optional, for added sweetness
  • 1 cup crushed pretzels or graham crackers for topping

Equipment

  • Mixing bowl
  • Spatula
  • Cookie scoop
  • Parchment paper
  • Microwave-safe bowl
  • Fork

Method
 

  1. Break the dark chocolate into small pieces and place them in a microwave-safe bowl. Microwave in 30-second bursts, stirring after each, until smooth and shiny. Set aside to cool slightly.
  2. In a mixing bowl, combine the chunky peanut butter with softened butter and honey. Stir vigorously until the mixture is smooth, fragrant, and slightly creamy—this will remind you of sticky weekend afternoons.
  3. Add the peanut butter mixture to the melted chocolate and fold together gently. The mixture should become thick, sticky, and well combined—like a fudgy, peanutty dough.
  4. Using a cookie scoop, portion out about one tablespoon of the mixture. Roll each into a ball with your hands—don’t worry about perfect shapes, embrace the messy, nostalgic look. Place them on a parchment-lined tray and refrigerate for 15 minutes to firm up.
  5. Once chilled, take each peanut butter ball and dip it into the cooled melted chocolate, using a fork to help coat evenly. Let the excess chocolate drip off before placing the coated truffle back onto the parchment paper.
  6. Immediately sprinkle the crushed pretzels or graham crackers on top of the chocolate-coated truffles for crunch and texture contrast. Gently press them in if needed, then let the chocolate set at room temperature for about 30 minutes until glossy and firm.
  7. Once the chocolate has hardened and is shiny, transfer the truffles to a serving plate or store in an airtight container in the fridge. Let them sit at room temperature for a few minutes before enjoying to bring out the full aroma and flavor.

Notes

Feel free to experiment with toppings like crushed cookies or sea salt for extra flavor. For a dairy-free version, substitute coconut oil for butter when melting the chocolate.