Homemade Reese’s Peanut Butter Cup Truffles

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Homemade Reese's Peanut Butter Cup Truffles
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Ingredients

  • 1 cup (2 sticks) butter, softened
  • 1 lb powdered sugar
  • 1 cup peanut butter
  • 10-12 graham cracker sheets (I just used one whole "sleeve" of graham crackers and didn't actually count how many were in there . . . so it is just a guess that there are 10-12 whole crackers)
  • dipping chocolate, melted

Instructions

  1. Put graham crackers in a food processor or plastic Ziploc bag and beat until they are finely crushed. Mix butter, powdered sugar, peanut butter, and graham crackers together in large bowl. Roll into 1" balls. Place rolled balls on large cookie sheet (I lined my cookie sheet with parchment paper) and stick in the freezer for about 20 minutes. In the meantime, melt dipping chocolate. Once the peanut butter balls have set up, dip in chocolate and place back on cookie sheet. Let set up before serving/sharing with neighbors (but you can pop a few in your mouth just to test them and make sure they are safe to eat- it's a chance that I am always willing to take).
  2. Makes 6-7 dozen truffles.
  3. You can also make these look like a Reese's peanut butter cup- purchase mini-cupcake holders or candy paper cups on a large tray. Pour a small spoonful of chocolate in the bottom of each cup, add a flattened peanut butter ball in the middle, then pour a little more chocolate on top to cover it up.
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https://www.sixsistersstuff.com/recipe/homemade-reeses-peanut-butter-cup/

My cute neighbor Summer made these for me a couple of months ago and I have been hooked ever since. I have a crazy addiction to all things chocolate and peanut butter and these little balls of goodness hit the spot! The recipe makes A TON, so you can share with your friends and neighbors or throw them in your freezer for when you need a little “pick-me-up”. 🙂

 

 

 

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Comment on this Recipe

63 Responses to “Homemade Reese’s Peanut Butter Cup Truffles”

  24. Tina M
    I also made these and they were great! I did the half dark cocoa and half white chocolate (Wilton's melts work great!)as teacher's gifts at the end of the school year! I gave my mom a few extra and needless to say, I am making these for our 4th of July party since my mom loved them so much!
    July 3, 2012 at 7:57 am
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  33. thehappycamper
    Thank you! Just made these...the texture is really close to a Reese's, but I had to add salt (well to be fair I did use unsalted butter to begin) to get it to the right saltiness to combat the super sweetness. I didn't really keep track of how much I used, I added 1/2 tsp at a time until it tasted right to me. I'm a big fan of the salty sweet combo though. I might try using pretzels instead of graham crackers next time to get that extra saltiness in there. Great recipe!
    November 29, 2012 at 2:24 pm
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  42. Loretta
    I made these for my husband, for fathers day, and they are so, so good. but I just noticed while I was reading through your comments, that I only used 1 cup of powdered sugar instead of 1 pound. they had to stay in the fridge,or they got to soft.I'm just glad my mistake was so good. Now I will have to try the real recipe.
    June 16, 2013 at 11:31 am
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  44. Becka
    Made these tonight and did not have enough dipping chocolate so I have about 2 dozen naked peanut butter balls left over. Also....making these in the summer is kind of tough. It's hot out. I left them in the freezer for 20 min....pulled them out and they were close to frozen but not. By the time I got the first few dipped the others were getting mushy. The mushier they got the harder they were to dip. They would fall apart in my hands while dipping. (so I ate those ones!) I used a tooth pick to spear and dip them but as they warmed in the heat of the summertime soon the toothpicks were even ripping them in half. They taste good....but they are pretty messy to make and due to them being so sloppy they aren't as attractive to look at as I would want them to be to present at a party or get together. Since I prefer no bake receipies to be easy....and these were so messy they became difficult, I probably wont be making these again.
    July 18, 2013 at 9:53 pm
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    • Cyd
      One thing that works well is using a plastic fork and just leaving the outside tines of the fork. Break off the inside ones. Then use that to dish the truffle out of the chocolate and let it drip off. Then set it on the waxed paper or pan to set up.
      August 1, 2013 at 6:26 pm
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  51. Gloria
    These are very similar to the recipe I have from Pillsbury cookie book I have from 1982, they use a can of Ready to Spread Vanilla Frosting instead of the confectionary sugar, and 2 cups of graham crackers. I was using this recipe for years but I think they are a little too sweet for me as I get older. And instead of using the chocolate bark they use the Chocolate Fudge Frosting (for those who don't have access to the bark in their country). They are good, but I want to give this a try, mainly because you have all the right ingredients, (don't want to use Cream Cheese, son won't eat them if I use) for me anyway. I love your idea about the plastic fork, breaking the ones inside, I will definitely use this technique. You taught this old lady a few new tricks tonight, thanks. Thank you again girls, by the way, you all look like you could be sets of twins, are you? Well got to get baking..
    December 19, 2016 at 7:40 pm
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