White Chocolate Peanut Butter Truffles
These White Chocolate Peanut Butter Truffles are the perfect no-bake, creamy, and indulgent treat that’s quick and easy to make!
Equipment
- Mixing Bowl
- Rubber spatula
- Cookie Scoop
- Baking Sheet
- Microwave-safe Bowl
- Fork
Ingredients
- 1 cup unsalted butter melted
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 2 cups confectioners sugar sifted
- 1 cup graham cracker crumbs about 5 full-sized sheets
- 10 ounces Ghirardelli White Melting Wafers
- holiday sprinkles optional
Instructions
- In a large mixing bowl, combine the melted unsalted butter, creamy peanut butter, and vanilla extract. Mix well until smooth and fully combined.
- Gradually add in the confectioners sugar and graham cracker crumbs. Mix until the mixture is thick and holds together well. Adjust the amount of graham cracker crumbs if needed.
- Cover the bowl with plastic wrap and chill the mixture in the refrigerator for about 30 minutes to make it easier to scoop and shape.
- Once chilled, use a cookie scoop or tablespoon to portion out the mixture. Roll each portion into a 1-inch diameter ball and place them on a parchment-lined baking sheet.
- In a microwave-safe bowl, melt the white chocolate wafers in 30-second intervals, stirring between each interval until smooth and fully melted.
- Using a fork or dipping tool, dip each peanut butter ball into the melted white chocolate, allowing excess to drip off. Return to the parchment-lined baking sheet.
- While the chocolate is still wet, sprinkle with holiday sprinkles if desired for a festive touch.
- Refrigerate the truffles for about 15-20 minutes or until the chocolate coating is set and firm to the touch.
Notes
- Store truffles in an airtight container in the refrigerator for up to two weeks or freeze for up to three months.
- Substitute almond or cashew butter for a unique flavor twist.
- Try rolling truffles in crushed nuts or drizzling with dark chocolate for added texture and flavor.