Salted Peanut Butter Milk Chocolate Truffles
These bite-size truffles pair the familiar comfort of peanut butter cups with a softer, homemade center and a delicate milk chocolate shell. A little flaky salt sharpens the sweet chocolate without turning the candy noticeably salty.
Fine graham cracker crumbs give the filling just enough structure to roll cleanly while keeping it creamy. Chill the shaped centers until firm before dipping; a cold center helps the chocolate set quickly and keeps crumbs out of the coating.
A small amount of refined coconut oil loosens the milk chocolate so it forms a thin, even shell without professional tempering. Melt gently and stop heating while a few small pieces remain, then stir until the residual warmth makes the coating completely smooth.
The truffles keep well in the refrigerator, making them convenient for a summer dessert table. Let them stand briefly at room temperature before serving so the peanut butter center softens while the shell retains a satisfying snap.
Nutrition (per serving)
Directions
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1
Line a small rimmed baking sheet with parchment paper. Beat the peanut butter and softened butter in a large bowl until completely smooth and creamy, about 1 minute.
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2
Add the powdered sugar, graham cracker crumbs, vanilla, and fine sea salt. Mix on low speed, then beat just until the filling holds together when pressed and no dry sugar remains.
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3
Scoop the filling into level 1-tablespoon portions. Roll each portion between your palms into a smooth ball and arrange the balls on the prepared sheet.
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4
Freeze the peanut butter centers for 20 minutes, until firm but not frozen solid. Keep them chilled while preparing the coating.
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5
Place the milk chocolate and coconut oil in a dry microwave-safe bowl. Microwave in 20-second bursts at 50 percent power, stirring well after each, until only a few small pieces remain. Stir until completely smooth and fluid.
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6
Drop one chilled center into the chocolate. Turn it with a fork until coated, lift it out, and tap the fork gently on the bowl so excess chocolate drips away. Slide the truffle back onto the parchment with a toothpick.
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7
Dip the remaining centers, reheating the chocolate for 10 seconds if it thickens. Sprinkle each truffle with a few flakes of salt before its coating sets.
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8
Refrigerate the truffles for 20 minutes, until the shells are firm. Serve after 5 minutes at room temperature, or store covered in the refrigerator for up to 1 week.
Ingredients
- Creamy Peanut Butter:1 cup
- Unsalted Butter, Softened:4 tablespoons
- Powdered Sugar:1 1/2 cups
- Fine Graham Cracker Crumbs:3/4 cup
- Vanilla Extract:1 teaspoon
- Fine Sea Salt:1/4 teaspoon
- Milk Chocolate, Finely Chopped:16 ounces
- Refined Coconut Oil:1 tablespoon
- Flaky Sea Salt:1/2 teaspoon
Tips & Notes
- Use conventional creamy peanut butter rather than a runny natural-style peanut butter so the filling sets firmly.
- Keep all bowls and utensils completely dry because even a drop of water can make melted chocolate seize.
- If a center softens during dipping, return the tray to the freezer for 5 minutes before continuing.
