No-Bake Peanut Butter Truffles
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil
In a large mixing bowl, beat the peanut butter and softened butter until well combined.
Gradually add in the powdered sugar, vanilla extract, and salt, mixing until a dough forms.
Using a small cookie scoop or spoon, form the dough into 1-inch balls and place them on a lined baking sheet.
Freeze the balls for at least 30 minutes, or until firm.
Melt the chocolate chips and coconut oil in a microwave-safe bowl, stirring every 15-20 seconds until smooth.
Using a fork, dip each peanut butter ball into the melted chocolate, tapping off any excess before placing it back on the lined baking sheet.
Once all the balls have been dipped, refrigerate them for at least 10 minutes, or until the chocolate has hardened.
Store the truffles in an airtight container in the fridge for up to 2 weeks (if they last that long!).
- For extra crunch and texture, you can roll the finished truffles in chopped peanuts or sprinkles before the chocolate sets.
- If you prefer a smoother texture, you can omit the chopped peanuts and use smooth peanut butter instead of creamy.