Crispy Peanut Butter Truffles

Jun 5

Get ready to fall in love.

Got a chocolate peanut butter lover in your house? Get ready to be the hero of snack time! These crispy peanut butter truffles are the easiest no-bake treat ever—and yes, they’re just as yummy as they sound. Think: creamy peanut butter, crunchy cereal bits, and a chocolatey shell that’s basically magic. Kids can totally help make these (hello, messy hands and big smiles), and grown-ups will be sneaking bites too. Perfect for lunchbox treats, parties, or anytime you need a quick sweet fix!

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Ingredients Explained:

Peanut butter - I like using smooth, but crunchy would be fine too since there is a crispy texture already in this truffle. I wouldn’t use organic as it may separate.
Butter - I use salted butter since that’s what I always have in my house, but unsalted will work, just taste as you go and add salt as needed.
Vanilla & salt - Adds complexity and flavor.
Confectioner’s / icing / powdered sugar - Whatever you want to call it! This helps add sweetness and gives the balls their structure and shape.
Rice Crispy cereal - Gives that fun crunch.
Chocolate chips - I prefer semi-sweet as it is not too sweet, but milk chocolate would work too.
Coconut oil - This is optional, but it helps to thin out the chocolate, making it easier to coat the balls.

The recipe

Crispy Peanut Butter Truffles

Ingredients

3/4 cup smooth peanut butter
1/3 cup butter
1 tsp vanilla
1/2 tsp salt
1 cup confectioner’s (icing) sugar
2 cups rice crispies
2 cups chocolate chips
1 tsp coconut oil (optional)

Directions

With a handheld or stand mixer, beat together the peanut butter and butter until smooth. Add the vanilla and salt and mix to incorporate.
Add in the icing sugar and mix together with the mixer or by hand with a spatula.
With your spatula, mix in the rice crispy cereal. Place in the fridge for an hour to help firm up the mixture.
Form teaspoon sized balls and place on a silicone pan or tin foil lined pan. The batter will be fairly messy to work with. If you are finding that you can’t even form balls, put your mixture into the fridge for another half and hour and try again. Once you have the balls formed (they may be loose and not uniform looking), place in the freezer for an hour.
In a microwave safe bowl, melt the chocolate chips in the microwave in 30 second intervals while mixing in between. Once the chocolate has melted, add in the coconut oil and stir until melted and incorporated.
Using two forks, dip the balls in the chocolate and place back on the foil lined pan to set. Place in the fridge if you’d like to speed up the setting time.