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Chocolate Peanut Butter Truffles

These chocolate peanut butter truffles are rich, creamy bites with an imperfect, rustic charm. Made with melted chocolate, peanut butter, and crushed graham crackers, they come together quickly and develop a glossy, fudgy texture. The final treats are bite-sized, slightly crumbly on the outside, and smooth inside, perfect for satisfying sweet cravings.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g dark chocolate, chopped 70% preferred
  • 2 tbsp coconut oil for melting chocolate
  • 1 cup peanut butter creamy or crunchy
  • 1/4 cup honey or maple syrup
  • 1.5 cups crushed graham crackers or digestive biscuits
  • additional none extra melted chocolate for dipping

Equipment

  • Heatproof bowl
  • Double boiler or microwave
  • Spoon or small scoop
  • Fork or toothpick
  • Parchment paper

Method
 

  1. Place the chopped dark chocolate and 2 tablespoons of coconut oil in a heatproof bowl. Gently melt them over a double boiler or microwave in 30-second bursts, stirring in between, until the mixture is smooth and glossy.
  2. In a separate bowl, combine the peanut butter and honey, stirring until the mixture is well blended and creamy.
  3. Add the crushed graham crackers to the peanut butter mixture and fold together, creating a slightly crumbly but sticky dough.
  4. Pour the melted chocolate into the peanut butter and cracker mixture, stirring until everything is evenly coated and combined. The mixture will be thick and fudgy.
  5. Cover the bowl and refrigerate for about 30 minutes, or until the mixture firms up enough to handle without sticking excessively.
  6. Using a small scoop or spoon, portion out the chilled mixture and roll it between your palms to form imperfect balls about 1 inch in diameter. Place each on a parchment-lined tray.
  7. Return the tray to the fridge for another 15 minutes to firm up the truffles before coating.
  8. Gently melt additional chocolate if needed for dipping. Using a fork or toothpick, dip each cold truffle into the melted chocolate, coating it evenly, then lift and gently tap to remove excess.
  9. Place the dipped truffles back on the parchment paper and refrigerate for at least 15 minutes, or until the chocolate coating is set and shiny.
  10. Enjoy these rich, imperfect bites straight from the fridge or at room temperature for extra flavor. Serve and savor each delicious, fudgy treat.

Notes

Feel free to sprinkle sea salt or crushed nuts on top before the chocolate sets for added flavor. These truffles are best enjoyed within a week and can be frozen for longer storage.