Peanut Butter Truffles

PB 2.jpgAKA Buckeyes and known for Ohio’s state tree. I discovered when making them, that the more frozen they were when dipping, the easier it was to dip.  As they thaw, they start to fall off the toothpick.


2 1/2 cups sifted confectioners’ sugar

1 cup creamy peanut butter

8 tablespoons unsalted butter, melted

1 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

12 ounces semisweet or bittersweet chocolate, chopped fine


  1. Line a baking sheet with parchment. Using a stand mixer with the paddle, blend the peanut butter, butter, vanilla, and salt until well-combined. Slowly add the confectioner sugar. Mix until combined then refrigerate for 15 minutes.
  2. Scoop Divide into about 32 pieces ( about 1 tablespoon) mounds, roll into balls; arrange them on the prepared baking sheet. Insert a toothpick into each one and freeze until firm, about one hour.
  3. Microwave the 10 oz of the chocolate at 50 percent power, stirring every 30 seconds till nearly melted. It will be a little lumpy) Remove from the microwave and stir in the remaining 2 ounces of chocolate until it is melted and smooth.
  4. Tilt the bowl of chocolate so the chocolate pools on one side. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate. If you have two baking sheets, keep the second in the freezer while you dip the first.
  5. Chill the Buckeyes until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled.
  6. Refrigerate in an airtight container for up to 5 days.

I doubled the recipe and it worked quite well.  I did not have bittersweet, so used only semisweet and I liked the flavor, but then I love milk chocolate more than dark chocolate.


Peanut Butter Truffles

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