I always get some help with these – mostly with the clean-up (also known as the “lick-up”). There are two parts to this recipe: making the peanut butter truffles, and then dipping them in dark chocolate (this part is optional). The second part was inspired by my kids’ desire to have peanut butter cups.
My older son decided he only likes milk chocolate, so that will have to be another day. But for now, these peanut butter truffles with or without chocolate are great for peanut butter lovers (not to mention chocolate lovers). If you ever crave Mary Jane peanut butter candies, these are a nice variation. These are not tough on your teeth (not taffy-like), and they are more like peanut butter caramels, however the peanut truffles alone (without chocolate) are better frozen or refrigerated.
Note The nut butter truffles are SCD legal without the chocolate.
Peanut Butter Truffles
Ingredients and preparation
- 1 cup of almond or peanut butter (no additives)
- 1 cup of honey
- 1/4 teaspoon of salt
- 4 teaspoons of vanilla
- 4 tablespoons of butter
- 1-2 cups of chocolate chips (optional; not for SCD)
- In a medium saucepan, combine and simmer the honey, butter, vanilla and salt. Simmer for about 10 minutes.
- Add peanut butter to simmering liquid and blend while simmering. When fully blended, turn off flame.
- Butter a glass or metal pan about 8 x 8 inches. Quite often I also add some wax or parchment paper at the bottom to make it even easier to remove the peanut butter truffles.
- Pour the peanut butter truffle mixture into the pan and place the pan in the freezer for at least 2 hours.
- Remove the pan and cut the peanut butter truffles into squares.
Now, you can either wrap the truffles in wax paper and store them in the refrigerator or freezer to be eaten at your leisure, or you can dip them in melted chocolate. Continue reading if you want the chocolate truffle version.
Melt the chocolate chips in a bain-marie double boiler setup, or in a bowl over boiling simmering water. Melt it slowly until it is easy to dip and drip the peanut truffles. For more on tempering chocolate, read here.
While the truffles are still frozen, dip each one into the chocolate and place on parchment or wax paper to cool. If the truffles get soft, place them back in the freezer for a few minutes and continue. When you have dipped all the truffles, place them in the refrigerator to set (about 2 hours).
Store the truffles in the refrigerator in a closed container for longer storage. We also like them cold – kind of like putting a candy bar in the freezer for a different experience. Either way, this is a great peanut butter/chocolate fix!