- 3½ tablespoons butter, melted
- ½ cup peanut butter
- 1 cup powdered sugar
- 12 ounces chocolate chips, melted
- Cocoa powder, optional
- Melt butter in microwave.
- In a medium bowl, combine peanut butter, and butter; mix to combine.
- Gradually add powdered sugar. More than 1 cup powdered sugar may be needed until dough is no longer sticky.
- Take mixture out of bowl and roll into a large ball. It should not be sticky. Chill in refrigerator for at least an hour or two where it will harden. Dough may be kept in a sealed bag over night.
- Roll balls about the size of a tablespoon or 1 inch and place on a cookie sheet. Return to refrigerator.
- Melt chocolate and drip balls into chocolate. Place on wax paper and repeat until finished with mix.
- Refrigerate when done.
I skipped some of the refrigeration steps, mostly because I didn’t want to wait too long to make these awesome truffles. As a result, the batter was super sticky, and it was difficult to mold the balls. Still, I managed, and they still looked and tasted awesome. They’re addicting little balls of Reese’s peanut butter cups.
I ran out of chocolate for some of the truffles, so I dipped the remaining truffle balls into cocoa powder and drizzled chocolate syrup on top [chocolate syrup is mostly for presentation, rather than to add to the taste]. I also sprinkled cocoa powder on top of the chocolate covered truffles as well, again, mostly for presentation rather than taste.