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Peanut Butter Cup Truffles: Homemade Chocolate-Cream Bites

Peanut butter and chocolate belong together. These homemade Peanut Butter Cup Truffles are an easy, no-bake treat for any occasion — perfect as truffles, Buckeyes, or flattened into eggs for Easter.

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A happy discovery

I’m happiest when peanut butter meets chocolate. I recently experimented with Reese Cup–style treats and refined the idea into this simple recipe. The filling benefits from a small amount of dates, which add body and create the ideal texture for rolling. You can skip the dates and use a flour variation described below if you prefer.

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These truffles are forgiving and versatile. A touch of maple syrup is optional but adds depth and a slightly richer flavor. Make a batch to satisfy a sweet craving after lunch or dinner — they’re my new favorite indulgence.

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If you like homemade candy, another favorite of mine is Almond Joy Bars — two small recipes cover a lot of cravings.

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Peanut Butter Cup Truffles

These easy peanut butter cup truffles are a great way to enjoy everyone’s favorite candy in a simple, no-bake recipe.
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Print
Prep Time: 10 minutes
Chill: 30 minutes
Total Time: 40 minutes
Servings: 16

Ingredients

For the Center

  • 1 cup natural creamy peanut butter
  • 1/4 cup 100% pure maple syrup (optional)
  • 2-3 pitted Medjool dates

For the Coating

  • 3/4 cup dark chocolate chips
  • 2 T milk of choice

Instructions

  • In a food processor, pulse the dates until they are chopped, then process until the pieces are small.
  • Add the peanut butter and maple syrup and process until the mixture is thick and evenly combined.
  • Shape the mixture into balls or your preferred shape and place them on a parchment-lined dish.
  • Freeze the centers for about 30 minutes to firm them up.
  • For the chocolate coating, use a double boiler: bring an inch or so of water to a simmer in a small saucepan, set a heatproof bowl on top, add chocolate chips and milk, and stir constantly until smooth.
  • To make truffles, dip each peanut butter ball into the chocolate, return to parchment, and chill in the refrigerator for about an hour (or freeze to set more quickly).
  • For Buckeyes, insert a toothpick into the center of each peanut butter ball and dip only the bottom half into the chocolate. Return to parchment and cool until set.

Notes

Updated option: instead of dates, stir 2–3 tablespoons of flour into the peanut butter and add a couple tablespoons of maple syrup until the mixture is thick enough to roll. You may want to freeze the mixture 10–15 minutes before shaping. For Easter, flatten rolled balls into egg shapes before coating.

Nutrition

Calories: 165 kcal,
Carbohydrates: 14 g,
Protein: 4 g,
Fat: 11 g,
Saturated Fat: 4 g,
Fiber: 1 g,
Sugar: 10 g

Nutrition information is an approximation.

peanut butter cup truffles