The truffles can be made up to a week ahead and stored in a single layer, covered, in the refrigerator.



Ingredient Checklist


Instructions Checklist
  • Place sugar in a large bowl; set aside. Combine butter, cream, peanut butter, and vanilla in a saucepan over medium heat. Cook, stirring, until butter and peanut butter are just melted. Pour over sugar in bowl and whisk until smooth. Transfer to an 8-inch-square baking dish and smooth surface. Place parchment or plastic wrap directly on surface of mixture and refrigerate until set, about 2 hours.

  • Roll heaping teaspoonfuls of peanut-butter mixture into 1-inch balls. Melt chocolate, stirring until smooth, in a bowl set over a saucepan of simmering water; remove from heat. Working with 1 ball at a time, dip into chocolate and remove with a fork, letting excess chocolate drip off; transfer to parchment-lined baking sheets and immediately sprinkle top and sides with 1/4 to 1/2 teaspoon cocoa nibs. Refrigerate until set, about 30 minutes. Truffles can be made 1 week ahead and stored in a single layer, covered, in refrigerator.

Reviews (2)

105 Ratings
  • 5 star values: 28
  • 4 star values: 40
  • 3 star values: 20
  • 2 star values: 13
  • 1 star values: 4
Rating: 5 stars
This recipe turned out great! Made it for the first time for Christmas, followed every step and it turned out fine. I'm no pro either so I'd say it's good for rookies in the kitchen. It is a bit time consuming but well worth the outcome. Everyone loved it!
Rating: 1 stars
This recipe was a disaster. What looked like a delicious truffle recipe turned into a huge waste of time and ingredients. I have made various kinds of truffles with no problem at all, but as soon as I started whisking the peanut butter mixture into the sugar, it separated into a disgusting, oily mess. Despite my best efforts, it was beyond salvage.