Peanut Butter Chocolate Truffles
Natural peanut butter filling with a crispy crunch, dipped in smooth, rich chocolate--the perfect holiday truffle!
Prep Time20 mins
Cooling Time30 mins
Total Time50 mins
Servings: 40 truffles
- 1 ½ cups crisp rice cereal
- 1 ½ cups powdered sugar
- 1 cup Crazy Richard's peanut butter
- ¼ cup salted butter softened
- Pinch of salt
- 12 oz semisweet baking chocolate
In a large bowl, combine the butter, sugar, peanut butter, and salt. Using a hand or stand mixer, mix the ingredients until everything is evenly combined.
Gently fold in crisp rice cereal.
Form the dough into 1 tablespoon-sized balls. Roll them until spherical and place on a sheet of wax paper.
Melt the chocolate using a double boiler or in the microwave. To use the double boiler, add one inch of water to the bottom and melt the chocolate on top. Stir often and be sure not to let any moisture in the chocolate (it will alter the consistency). If using a microwave, go in short intervals and stir often to avoid scorching the chocolate.
Individually, place the peanut butter balls in the chocolate. Roll each one around until it is totally covered. Carefully removed with a fork and place on wax paper to cool.
When all the truffles are made, they can be placed in the refrigerator for faster cooling time and they can be stored in an airtight container there or in the freezer.