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Several peanut butter chip truffles are spilling off a small plate, with whole peanuts in the shell on display behind them.
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5 from 1 vote

Peanut Butter Chip Truffles

Did you know that you can easily make truffles from peanut butter flavoured chips? Yes! These Peanut Butter Chip Truffles are fun and easy to make.
Prep Time20 mins
Cook Time5 mins
Chilling time2 hrs
Total Time2 hrs 25 mins
Course: Dessert, Snack
Cuisine: French, Gluten-free
Servings: 30 Truffles
Calories: 71kcal
Author: Marie Porter


  • 10 oz Reese peanut butter chips
  • ½ cup heavy whipping cream
  • 2 tablespoon butter
  • Stuff to roll them in *


  • Place peanut butter chips into a glass mixing bowl, and put aside.
  • On stovetop, bring heavy whipping cream and butter to a boil. Remove from heat.
  • Pour hot cream mixture into bowl of peanut butter chips. Let sit for 3-5 minutes. Starting in the middle of the bowl, slowly start stirring the chips and cream until all of the “chocolate” is melted, and the cream has disappeared into it – it should be smooth.
  • Cover with plastic wrap, preferably resting right on top of the surface – this prevents a skin from forming while it cools.
  • Chill in the fridge for at least an hour or two, until it’s pretty solid.
  • Once solid, scoop out small balls (a teaspoon or so, and roll them into balls. Try to handle the ganache as quickly as possible, or it will melt.
  • Then, roll them and eat them!


* Stuff to roll them in: There are many ways to finish off truffles. For variety, you can have several different finishes available, all in their own bowls. Some options include: cocoa, confectioners/icing sugar, coconut (toasted or not), cinnamon sugar, finely chopped nuts, finely chopped chocolate covered espresso beans (especially for the dark chocolate espresso truffles, below!)
Another option is to have a bowl of melted chocolate chips ready for dipping. Melt a second bag of chips in a double boiler, or just slowly in the microwave, stirring frequently and making sure it doesn’t burn. Using a toothpick, fork, or fondue spear, gently dip each rolled truffle center into the elted chocolate. Allow excess chocolate to drip off, then place on a sheet of waxed paper to cool and harden.


Calories: 71kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 27mg | Potassium: 3mg | Fiber: 1g | Sugar: 4g | Vitamin A: 82IU | Calcium: 3mg | Iron: 1mg