Peanut Butter Truffles

Erica Beirman

Teaching Professor

Department: Food Science and Human Nutrition


My recipe story: These truffles have been part of my family’s holiday baking tradition for as long as I can remember. It’s my favorite treat to make for friends and family – and I make about 300 a year! We all had our favorite truffle flavor to make – Oreo, peanut butter, and dark chocolate. Over the years, I’ve altered the recipe to make it more consistent. When I go to any holiday gathering, there’s an expectation that I come with truffles in hand!

Peanut Butter Truffle Recipe


  1. 1 cup sifted powdered sugar
  2. 1/2 cup creamy peanut butter (crunchy peanut butter if preferred)
  3. 3 tablespoons of butter, softened
  4. 1 pound of chocolate almond bark
  5. 1/4 pound of white almond bark


  1. Stir together powdered sugar, peanut butter, and butter until smooth
  2. Shape into 1/2 inch balls and place on a baking sheet lined with waxed paper
  3. Refrigerate for 15 minutes.
  4. Melt chocolate almond bark and place into a 1 quart crock pot to keep warm.
  5. Using a fork or toothpicks, drop balls into melted chocolate, let excess chocolate drop off before placing on waxed paper to dry.
  6. One the chocolate almond bark has dried, melt the white almond bark and place it into a small Ziploc baggie.
  7. Cut a hole in the corner of the baggie and drizzle white almond bark over the peanut butter balls.