Reese’s Pieces Peanut Butter Truffles— smooth and creamy peanut butter balls, loaded with mini Reese’s Pieces, coated with dark chocolate and drizzled with melted peanut butter!
Chocolate and Peanut Butter unite once again here on Queenslee Appétit. This time as sweet and crunchy Reese’s Pieces truffles. If you’re a lover of peanut butter, like myself, then these truffles are the perfect treat for you. The smooth peanut butter balls, stuffed with Reese’s Pieces, dipped in rich dark chocolate and drizzled with melted peanut butter is completely mouth-watering.
The inspiration for these truffles came from Reese’s new Reese’s Pieces stuffed Peanut Butter Cups. Well, it’s not really “new” anymore, but I have yet to find any in stores, so I just made my own! These taste just like a peanut butter cup packed with yummy Reese’s Pieces! They’re so easy and affordable, and you get about 46 of them! What can be better?
These truffles only require 8 simple ingredients: creamy peanut butter (it must be CREAMY), butter, vanilla, powdered sugar, milk, mini Reese’s Pieces, dark chocolate and coconut oil. It takes no time or skill to whip these babies up yourself.
To make the peanut butter balls, simply beat the butter (both peanut and unsalted) and vanilla together. Then mix in the powdered sugar. The filling will be very crumbly at this point, but that’s completely fine. Add milk 1 tablespoon at a time until the mixture clumps together. It still won’t come together at first, but it will once you start rolling. Fold in the mini Reese’s Pieces with a rubber spatula.
Use a 1 tablespoon cookie scoop to scoop out the filling. Press the filling into the scoop so the ball can hold together when released. Roll into a smooth ball and place onto a baking sheet lined with a silpat mat or parchment paper. Transfer to the refrigerator to chill for at least an hour. It is important to chill the truffles to make dipping easier.
About 5 minutes before the rolled truffles are done chilling, melt the chocolate with the coconut oil in the microwave. The coconut oil helps thins out the chocolate and makes the coating nice and shiny.
You can use milk, semisweet or white chocolate if you like. I prefer to use dark chocolate since all the sweetness is in the filling itself, so the bittersweet chocolate pairs perfectly.
To dip the truffles, place a ball in the chocolate and use a spoon to cover the top of the ball with chocolate. Use a large fork to pick the truffle up and tap off the excess on the side of the bowl. Use a toothpick to gently push the truffle off the fork and onto the baking sheet.
Since these are peanut butter truffles, it only made sense to dip some of them Buckeyes style. I should also mention that after I rolled the truffles, I pressed more mini Reese’s Pieces into the tops of some of the truffles so they look more appealing, since they wouldn’t be covered completely.
To dress these truffles up, I drizzled some melted peanut butter over a few of them, then sprinkled the tops with chopped Reese’s Pieces. Do this immediately after dipping, because one thing I found was that when you dip the cold truffles into the chocolate, the coating hardens pretty quickly without refrigerating.
Now pop these beauties in the refrigerator to set up before gifting them to friends and family!
Are you a fan of Chocolate and Peanut Butter? If so, you’ll LOVE these recipes:
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