Can a holiday season go by without sharing a recipe with a chocolate-peanut butter combination? I don’t think so. Good thing most of my extended family (minus Brian, boo-hoo) loves it as much as I do, since our cookie platters this year will hold these peanut butter chocolate truffles as well as some of our past peanut butter-chocolate goodies: healthier options like:
- Healthy No Bake Fudge Oatmeal Bars
- Honey Sweetened Chocolate Peanut Butter Cups
- Grain Free Peanut Butter-Honey Brownies
- Healthier Chocolate Crispy Peanut Butter Balls
And some just once-in-awhile treats (but still real food!) like:
- Crunchy Layered Peanut Butter Brownies
- Peanut Butter Brownie Sandwich Cookies
- Peanut Butter Swirl Bars
These truffles. They are amazing on a couple levels – super easy (like all truffles, really), taking only about 25 minutes hands-on time, and packed with dark chocolate goodness. When you’re craving a bit of chocolate, one of these small balls satisfies it easily!
Before we get to the recipe, I want to let you know that I’m participating in a virtual cookie exchange this week with 60+ other bloggers hosted by Erin at The Speckled Palate. Click on over to Erin’s blog to see all the yummy treats shared for this year’s exchange – just be ready to want to bake, cook, and mix!
Okay, this recipe – can you add a few ingredients to a bowl, heat a bit of cream, pour it over it all and then mix it up? Then you can make truffles!
After letting the mixture sit for an hour, you simply scoop and roll the balls in chopped nuts (if the mixture isn’t scoopable after an hour, refrigerate for a few minutes – but not too long or it will get too hard). This took me about 20 minutes, so this is really a treat you can make in a short amount of time.
The truffles should be kept in the refrigerator, since they soften at room temperature a bit. But they’re still good to leave out on holiday platters for parties and get-togthers – they don’t melt or anything, they just soften a bit.
And how great would a little box of these be as a gift? I know I’d be happy with that. Or as your contribution to a family gathering? But if you do share them, you’ll want to hold back a few for yourself, because these will go pretty quickly!
- ½ c. whipping cream
- 8 oz. bittersweet (or semisweet) chocolate chips
- ½ c. creamy, natural peanut butter (only peanuts-and-salt peanut butter)
- 2 TB. softened butter
- optional: pinch kosher salt
- 1-1/4 c. chopped peanuts
- Add cream to a small saucepan and bring just to a boil over medium-high heat (do not let boil).
- Meanwhile, add chocolate, peanut butter and butter to a medium glass bowl (add optional salt if you'd like a more salted-chocolate truffle).
- Pour hot cream over ingredients in bowl and let stand 5 minutes. Whisk until thoroughly mixed and smooth.
- Let stand at room temperature for an hour.
- Line a baking sheet with parchment or waxed paper. Use a small cookie scoop to make balls from the thickened mixture (if it's not firm enough to roll, place bowl in refrigerator for 10-15 minutes), roll in chopped nuts and place on prepared pan.
- Refrigerate until firm, then place in an airtight container to store in fridge.
Other easy, real food treats you may like:
Disclosure: I received free product from Imperial Sugar, Dixie Crystals and Bob’s Red Mill as part of The Sweetest Season Cookie Exchange. As always, all opinions and recipe are my own. Thanks for supporting the brands that support An Oregon Cottage! This post also contains affiliate links – by clicking on them you help support AOC at no extra cost to you – thanks again! (You can always read our entire disclosure page here.)