My mother made peanut butter cups in the form of squares for years at Christmas. We looked forward to those probably more than any other of the treats she made. I made them for many years myself before I realized we were finally burned out on pb squares. This year they made a comeback. In round form.
I found a recipe that included graham cracker crumbs in the recipe and they were rolled into balls. I’ve done a lot of truffles and ball-type treats over the years and I looked forward to dipping these peanut butter truffles. One year I did quite a variety, you can see in the picture below. That picture didn’t even include the bourbon balls!
The new peanut butter truffle recipe was simple. I melted the butter in a bowl in the microwave then measured the peanut butter, graham crumbs and powdered sugar. I stirred it well and was surprised it was so loose and wet. I let it sit for 10-15 minutes hoping it would set up more but had no luck.
I added another cup of powdered sugar to the bowl and stirred well and it came together much better. As I rolled them they were still not as stiff as I’d have liked but they stayed in ball form well enough. In the recipe I put down 3-4 cups. I’d start with 3 and if it’s still too soft use another cup.
I was so excited to make these I didn’t take pictures of the mixing. It’s a simple stir it all together kind of mixing anyway, I’m sure even a child could do it. I rolled the balls and set them in a container (2 containers actually) on parchment paper. I put covers on the containers and refrigerated them overnight to firm them up. I didn’t have room to freeze them but the fridge firmed them up nicely.
To dip the peanut butter truffles I used my favorite trick of melting the chips in a small glass bowl. I then set the bowl into a crockpot and added water to about halfway up the side. I turned the heat to high. This keeps the chocolate melted much longer and I don’t have to rush.
I dipped the balls one at a time and placed them on plastic wrap on a dinner plate. As each plate filled I put it into the freezer for a few minutes to firm up. As the plates were firm I put the truffles into a container in the fridge. I have an assembly line going which, once you get used to it, works very well for dipping candies and truffles.
I made 60 truffles and only ate two. They were the ruined ones. Honest. Although I still think my mom’s peanut butter cup squares have better flavor, I do like the new truffles recipe. Maybe next year I’ll make mom’s and have that post as a reference.
Peanut Butter Truffles
1 1/2 cups graham cracker crumbs
3-4 cups powdered sugar
1 1/2 cups peanut butter
1 cup butter, melted
1 1/2 bags milk chocolate chips (about 18 ounces)
Mix together graham cracker crumbs, 3 cups powdered sugar, peanut butter, and butter. If dough is still too wet to roll into balls, add another cup of powdered sugar.
Shape into 1 1/2 inch balls and place on a baking sheet lined with parchment paper. Place in the freezer for 20 minutes or refrigerate overnight.
In a microwave-safe bowl, melt chocolate at 30 second intervals, stirring after each, until completely melted. Dip each ball into the chocolate and place on the parchment or plastic wrap lined cookie plate. Put into the freezer or refrigerator until completely set. Store covered in the refrigerator. Remove from fridge about 10 minutes before serving.
Makes 4-5 dozen truffles
Adapted from Cooking With Mandy