These white chocolate peanut butter truffles look (and taste) like they would be complicated to make, but they come together in minutes! Filled with a delicious peanut butter filling, they are perfect for any occasion. This post contains affiliate links.
If you like these truffles you'll love our homemade chocolate eggs, perfect English toffee, and chocolate coconut bites!
Watch our step by step video!
I love making candies and truffles. Especially when they only require a few ingredients. We've made this peanut butter truffle recipe many times, as they are a favorite in our home, but this time we swapped out the dark chocolate for white chocolate. DELICIOUS! You can easily customize them for any occasion by adding sprinkles! We've made them for Valentine's Day, and this batch is heading to a "Dancing Under the Stars" dance at our church.
White Chocolate Peanut Butter Truffles
Simply combine all ingredients (except chocolate) and form into 1" balls. Freeze until cold then dip in white chocolate!
(If you don't have one of these candy dipping tools, I'd highly recommend getting one!)
If you'd like to add sprinkles you'll need to do it quickly because the chocolate hardens FAST! This is because the peanut butter filling is frozen and makes the chocolate react quickly.
Keep finished truffles in the refrigerator until ready to serve. The ingredients themselves don't need to be refrigerated to keep from spoiling, but the chocolate could soften in a warm room.
This recipe makes 32 (1") truffles and can easily be doubled to make for a crowd.
White Chocolate Peanut Butter Truffles Recipe
Equipment
- mixing bowl
- electric mixer
- rubber spatula
- measuring cups
- baking sheet
- wax or parchment paper
Ingredients
- 1 cup chunky peanut butter
- 1 cup powdered sugar sifted
- 2 Tbsp. butter softened
- 1 ½ cup rice crispies cereal
- 10 oz. white melting chocolate
- sprinkles
Instructions
- Combine peanut butter, butter, and sugar in a mixing bowl. Add cereal. Mix well.
- Roll into 1" balls and place on parchment lined baking sheet. Freeze 1 hour.
- Melt your chocolate in a double boiler or microwave (stirring every 30 seconds until smooth). Dip peanut butter balls into white chocolate.
- Tap the side of the bowl to let excess drip off.
- Place back onto baking sheet and add sprinkles. Only do two or three truffles at a time before adding the sprinkles since the white chocolate hardens quickly.
Nutrition
Easy Truffle Variations
Try dipping your truffles in the following melted compounds: Melted butterscotch chips, milk chocolate, dark chocolate.
Mix Ins: mini chocolate chips.
Sprinkles: switch up the sprinkles for fun holiday versions like our Valentine truffles below.
Here is another delicious truffle recipe from Homemade Hooplah.
Gwen G says
I can't decide if I like this recipe or not. I just made them, following the recipe exactly except for using smooth peanut butter instead of chunky. I'm not sure what kind of melting chocolate the author used, I personally bought the Ghirardelli white chocolate melting chips, and they never fully melted. The chocolate was nowhere near pourable like in the photos, and dipping the peanut butter balls in it made the peanut butter start to melt instantly and fall to pieces. The chocolate clung like a thick marshmallow, and even though I melted more chocolate to use, I ran out before I could cover all 30 of the candies I'd made. The chocolate stays very soft, even after 20 minutes, and has started to slide off some of the balls from the peanut butter continuing to melt. I put them in the freezer after a few minutes, and it still continued like that.
The filling itself is delicious, and honestly I would just eat it by itself! But it doesn't seem to hold up to dipping whatsoever, and I can't imagine that subbing smooth for chunky would make that change.
Side note; the recipe calls for an electric mixer, but then never instructs you to use it. I imagine if you did, you'd crush all the rice cereal anyways.
Brandy says
I don’t think the issues you had are my fault, therefore it isn’t fair to give me a 3 star review when the filling was delicious and the chocolate was problematic. 🙁 I used white melting chocolate as well and it melts beautifully if heated in short increments. I’ve never had issues making these. If yours was thick it may have been overheated. If frozen, and dipped quickly, the peanut butter balls shouldn’t have issues being too soft and because they are cold the white chocolate hardens very quickly.
GC says
These were a total fail for me. Maybe because I used low-fat peanut butter? The pb wouldn’t stay hardened after I froze them. It melted way too fast.
Brandy says
Hi! I've made these many times and haven't had that problem! I'm wondering it is the low fat peanut butter. I've never bought that before so I'm not sure!