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Indulge in soft, creamy Milk Chocolate Peanut Butter Truffles enrobed in a rich, milk chocolate shell. These delectable confections are the perfect combination of rich and creamy milk chocolate and smooth, nutty peanut butter. Each bite is a heavenly blend of flavors that will leave you wanting more!

This recipe is so easy to make, and everyone adores these no-bake and irresistibly yummy homemade chocolate and peanut butter truffles! You may love these Pumpkin Oreo Truffles and these Easy Brownie Truffles too! Check out these 60 Easy No Bake Christmas Treats for some more ideas!

Milk Chocolate Peanut Butter Truffles recipe holidays

Enjoy Happy Holidays With This Milk Chocolate Peanut Butter Truffles Recipe

If you’re in need of a fancy sweet treat, here’s one you probably already have ingredients for that you can make and serve within the hour. Soft, creamy peanut butter truffles enrobed in a rich, milk chocolate shell. I daresay…Don’t they just look decadent? 🙂

Maybe you want to add them to your party dessert tray or give them as gifts! Maybe you just want to hoard them to yourself.

Don’t judge too harshly…I have an addiction to chocolate and peanut butter like most of you do, so it’s way too easy to for me to have these on hand without a mission in mind to not share beforehand! It can be quite dangerous! ‘Tis the season to share…Or not!

Milk Chocolate Peanut Butter Truffles recipe holidays

Ingredients for Milk Chocolate Peanut Butter Truffle Recipe

Peanut Butter Truffles

unsalted butter
peanut butter
salt
powdered sugar
optional: 1/2 teaspoon vanilla extract

Chocolate Coating

high quality milk chocolate chips or bar, chopped
high quality semi-sweet chocolate chips or bar, chopped
optional: 1 teaspoon vegetable oil, coconut oil or canola oil for thinning chocolate coating

Instructions How to Make Milk Chocolate Homemade Peanut Butter Truffles

Using a mixer, beat the butter until creamy. Add the peanut butter and salt, and beat until smooth and combined. Add the powdered sugar, and beat on low until combined. The mixture will be crumbly, which is what you want.
Roll the dough mixture into 1-inch balls and place on a baking tray lined with parchment paper or a silicone mat. You can also use a small cookie scoop. You should have about 20 – 25 balls. refrigerate for 40-50 minutes or more.
Take your peanut butter balls out of the fridge and get ready to coat them.
Add the chocolate chips to a microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth. Add oil if you want to thin out your chocolate coating, if you feel it’s too thick. Leave to cool for a few minutes before dipping, so the hot chocolate coating doesn’t melt the peanut butter balls.
Dip each peanut butter ball into the melted chocolate, using a fork or spoon, and place each dipped ball onto a parchment paper lined baking sheet. See notes in recipe if you want to do a little extra decorating.
Let truffles set. You can quick-set them to get the chocolate to harden by placing them in the fridge for a 5-10 minutes.

Storing Peanut Butter Candy Truffles

Store candies in an airtight container at room temperature for 2 days or in the refrigerator for up to 2 weeks. The chocolate coating can get a little soft if they aren’t stored in a cool place, so it’s best not to store them somewhere warm. We prefer to keep them in the refrigerator or a cool storage area until you’re ready to serve them. You can also freeze them if you like!

Peanut Butter Ball Tips & Variations

Peanut butter filling too crumbly: If filling is too crumbly, add more peanut butter.
Filling too soft: If peanut butter mixture is too soft, just chill the dough about 15 minutes, then roll into balls, then place back in the fridge to continue firming up for dipping. You can also add chopped peanuts, rice krispie cereal or graham cracker crumbs to your filling if you want more texture in your peanut butter filling.
Chocolate coating too thick: Add a teaspoon of oil, and mix it into the melted chocolate to thin it out. Once it’s melted, it’s best to let the chocolate set so it doesn’t melt the peanut balls. You may have to reheat your chocolate for 10 seconds if it starts to thicken up as you get halfway through dipping your peanut butter truffle balls.
Peanut butter balls melting or losing shape: If peanut butter balls are melting into the chocolate, you need to place them back in the fridge or freezer for 10 minutes or so, so they firm back up.
Decoratives: Top creamy peanut butter truffles with sea salt, sprinkles, chopped peanuts or drizzles of chocolate!

These Milk Chocolate Peanut Butter Truffles are Delightful!

Make these homemade peanut butter truffles for friends and family, especially during the holidays. This truffle candy recipe can easily be doubled or tripled if you will be making these for gift bag treats during the holidays. Get ready to indulge in the ultimate chocolate and peanut butter experience.

More Delicious Candy Truffles!

From my gang to yours! Merry Christmas and Happy Holidays!

Happy Holiday,
Happy Holiday,
While the merry bells keep ringing,
May your every wish come true!

Milk Chocolate Peanut Butter Truffles

Kim Lange

Soft, creamy peanut butter truffles enrobed in a rich, milk chocolate shell.

4.58 from 14 votes

Print Recipe Pin Recipe

Prep Time 30

chill in fridge 1

Course Dessert

Cuisine American

Servings Servings

Calories

Ingredients

Peanut Butter Truffles:

¼ cup unsalted butter
½ cup smooth peanut butter
2 pinches salt optional
1 ½ cups powdered sugar
½ teaspoon vanilla optional

Chocolate Coating for Truffles:

1 ½ cups high quality milk chocolate chips or milk chocolate bar
¼ cup high quality semi-sweet chocolate chips or semi-sweet chocolate bar
1 teaspoon oil vegetable, coconut or canola

US Customary - Metric

Instructions

Using a mixer, beat the butter until creamy. Add the peanut butter and salt, and beat until smooth and combined. Add the powdered sugar, and beat on low until combined. The mixture will be a little crumbly, which is what you want, so when you gather it together you can roll it into balls. (See tips if you are having issues below in notes.)
Roll the dough mixture into 1-inch balls and place on a baking tray lined with parchment paper or a silicone mat. You should have about 20 - 25 balls. refrigerate for 40-50 minutes or more.
Take your peanut butter balls out of the fridge and get ready to coat them.
Add the chocolate chips to a microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth. Add oil if you want to thin out your chocolate coating. Leave to cool for a few minutes before dipping, so the hot chocolate coating doesn't melt the peanut butter balls.
Dip each peanut butter ball into the melted chocolate, using a fork or spoon, and place each dipped ball onto a parchment paper lined baking sheet. See notes in recipe if you want to do a little extra decorating.
Let truffles set. You can quick-set them to get the chocolate to harden by placing them in the fridge for a 5-10 minutes.

Notes

Peanut Butter Ball Tips

Filling too crumbly: If filling is too crumbly, add more peanut butter.
Filling too soft: If peanut butter mixture is too soft, just chill the dough about 15 minutes, then roll into balls, then place back in the fridge to continue firming up for dipping. You can also add chopped peanuts, rice krispie cereal or graham cracker crumbs to your filling if you want more texture in your peanut butter filling.
Don't overheat the chocolate: Melt chocolate in 20 or 30 second increments, mixing well in between each increment.
Chocolate coating too thick: Add a teaspoon of oil, and mix it into the melted chocolate to thin it out. Once it's melted, it's best to let the chocolate set so it doesn't melt the peanut balls.
Peanut butter balls melting: If peanut butter balls are melting into the chocolate, you need to place them back in the fridge or freezer for 10 minutes or so, so they firm back up.
Decoratives: Top truffles with sea salt, sprinkles, chopped peanuts or drizzles of chocolate!