Peanut butter truffles dipped in white chocolate and dark chocolate make for an ultimate dessert that’s entirely no-bake and totally addictive.
- Line a large baking sheet with parchment paper. In a large bowl with an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat powdered sugar, peanut butter, butter, vanilla and salt until well combined. Use a cookie scoop or spoon to scoop and roll mixture into 1-inch balls, then transfer to prepared baking sheet. Refrigerate about 20 minutes until firm.
- Meanwhile, in a small bowl, microwave the semisweet chocolate chips according to package directions (or at 50% power for 1 minute; stir, then continue to microwave at 50% power in 15-second intervals, stirring after each, until just melted).
- Poke a toothpick or skewer into top of a peanut butter ball to use as a “handle”; dip one half of ball into melted chocolate. Let excess chocolate drip off, then return ball to baking sheet. Repeat with remaining peanut butter balls. Refrigerate 10 to 15 minutes until chocolate is just set.
- In a separate small bowl, microwave white chocolate chips according to package directions (or using microwave instructions as written above). Use a toothpick or skewer to dip peanut butter balls one at a time halfway into white chocolate, then return to baking sheet. Refrigerate 30 minutes until fully set.
- Use a spoon or spatula to smooth out holes left by toothpicks in each buckeye, if desired. Serve chilled. Store in an airtight container in refrigerator for up to 7 days.
- My favorite brand of peanut butter to use for these buckeyes is Jif, but any similar brand will work great.
Keywords: peanut butter truffles, peanut butter candy, peanut butter fudge