Peanut Butter Truffles

Name: Peanut Butter Truffles
Prep time: 50 min
Cook time: 12 min
Total time: 2 h 2 min
Yield: about 50 truffles
Ingredients: 2 cups sugar; 1 5 ounce can evaporated milk; ½ cup butter; 2 cups tiny marshmallows; ¾ cup creamy peanut butter; ½ teaspoon vanilla; 12 ounces dark or bittersweet chocolate, chopped; 2 teaspoons shortening; Finely chopped peanuts (optional)

316 Ratings
11 Reviews

These chocolate-covered Peanut Butter Truffles are a perfect party dessert that no one will be able to resist!

By Better Homes & Gardens Test Kitchen

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

cook:

12 mins

chill:

45 mins

freeze:

15 mins

total:

2 hrs 2 mins

prep:

50 mins

Servings:

Yield:

about 50 truffles

Nutrition Info

Ingredients

2 cups sugar
1 5 ounce can evaporated milk
½ cup butter
2 cups tiny marshmallows
¾ cup creamy peanut butter
½ teaspoon vanilla
12 ounces dark or bittersweet chocolate, chopped
2 teaspoons shortening
Finely chopped peanuts (optional)

Directions

Step 1
Butter the side of a medium heavy saucepan. In the saucepan, combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture is boiling. Reduce heat to medium; continue boiling at a moderate, steady rate for 12 minutes, stirring occasionally.

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Step 2
Remove saucepan from heat. Stir in marshmallows, peanut butter, and vanilla. Transfer mixture to a large bowl. Chill for 45 minutes to 1 hour or until mixture is thick and can be molded.
Step 3
Line a large baking sheet with waxed paper or parchment paper. Shape mixture into 1-inch balls; place on the prepared baking sheet. Freeze for 15 minutes.
Step 4
In a medium saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Dip balls, one at a time, into melted chocolate. Let excess chocolate drip off balls. Place on a wire rack set over waxed paper. If desired, sprinkle with peanuts. Let stand until chocolate is set.* Makes about 50 truffles.

*Test Kitchen Tip:

If desired, when chocolate is set, drizzle with a little melted milk chocolate. Let stand until chocolate is set.

Tips

Layer truffles between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 weeks.

Nutrition Facts

Per Serving:

121 calories; fat 6g; cholesterol 6mg; saturated fat 3g; carbohydrates 15g; mono fat 2g; poly fat 1g; insoluble fiber 1g; sugars 13g; protein 1g; sodium 36mg.

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Donna Augustine

11/17/2020

Do you mean ONE 5 ounce can of evaporated milk or 15 ounces of evaporated milk? (I rightfully can't rate this as I didn't make it but I can't submit it without choosing a rating. So... I'll give it 5 stars.

Better Homes & Gardens Member

12/25/2019

I agree with another reviewer. This recipe was a disaster with the "inside" of the truffle running, becoming a disk, not holding a round ball, despite refrigerating for 24 hours.

nanner

12/22/2017

The first time I made this recipe I fell in love. I've made it over and over and it's always perfect - a delight to make and share.

Better Homes & Gardens Member

04/03/2017

Yummy ¿¿

Better Homes & Gardens Member

02/06/2017

These are much better then the ones I use to make that used lots of confectioners sugar. Also, several reviewers stated to use half of the 12.5 oz can of evaporated milk, but it does come in a 5 oz can, I've bought the Great Value (Wal-Mart) brand as well as Carnation so it does come in the 5 oz size.

Better Homes & Gardens Member

12/05/2016

I learned a hard lesson when I put chocolate covered cake balls on a wire rack. They stuck to the rack and the bottom pulled off when I lifted them.

Better Homes & Gardens Member

09/27/2016

I love this! I made a mistake in melting the marshmallows and you only need less than half a can of milk as they are 12.50 oz.

Better Homes & Gardens Member

09/27/2016

I love It! I did make the mistake of melting the marshmallows with the milk and sugar and you must know a can of milk is 12.5 oz so you need less than half a can. Catherine in Colorado

Better Homes & Gardens Member

12/07/2015

The recipe is written wrong! If you make it as it is written, you will end up with a soft 'toffee' like substance. Once it is cooled, If you add an EXTRA 2 cups of peanut butter and about 1/2 a cup of icing sugar you can make it work! If you find it is still too 'sticky', add a bit more icing sugar. Make sure you cool it down! Dont be afraid to get your hands in there to mix the cooled goo with the extra peanut butter and icing sugar :)Before I figured this out I had thrown away 3 batches of the recipe :(

Better Homes & Gardens Member

02/06/2015

Mine turned out the opposite, too runny. I couldn't roll them into balls, it was a mess. It tasted too good to waste so I layered the chocolate then the peanut butter and drizzled the remaining chocolate on top. After it cooled I broke it into pieces. Not exactly what I was wanting but none the less they tasted good.

Better Homes & Gardens Member

12/23/2014

Followed direction exactly and the mixture came out too crumbly to shape into balls. Disappointed!

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Peanut Butter Truffles

Gallery

Recipe Summary

Ingredients

Directions

*Test Kitchen Tip:

Tips

Nutrition Facts

Reviews (11)

All Reviews for Peanut Butter Truffles

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Peanut Butter Truffles

Gallery

Recipe Summary

Ingredients

Directions

*Test Kitchen Tip:

Tips

Nutrition Facts

Reviews (11)

All Reviews for Peanut Butter Truffles