Ingredients
Method
- In a large bowl, add the peanut butter and softened butter. Mix until smooth and combined.
- Add the vanilla extract and stir gently.
- Gradually add powdered sugar, mixing by hand. Continue adding until the mixture forms a thick dough that holds its shape and doesn’t stick to your hands.
- Take small portions of the dough and roll them between your palms to form smooth balls. Place them on a parchment-lined tray.
- Transfer the tray to the freezer for 8–10 minutes to firm up the truffles.
- While the truffles chill, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each round. Add coconut oil if using.
- Remove truffles from the freezer. Dip each one into the melted chocolate, coating fully. Let excess chocolate drip off.
- Place coated truffles back on parchment paper and immediately add sprinkles or salt before the chocolate sets.
- Let the truffles rest until the chocolate hardens, or refrigerate for faster setting.
Notes
If the dough feels too sticky, add more powdered sugar a little at a time.
If it feels too dry, mix in a small spoon of peanut butter.
These truffles taste even better chilled the next day.