Homemade Reese’s Peanut Butter Cup Truffles Recipe

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Published: December 9, 2020Author: Camille Beckstrand
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Homemade Reese's Peanut Butter Cup Truffles are a delicious no-bake dessert perfect for the holidays. This recipe makes a lot, so they are perfect for parties or neighbor gifts.
Homemade Reese’s Peanut Butter Cup Truffles Recipe

Every Christmas, I love to make a batch of these of Homemade Reese’s Peanut Butter Cup Truffles.

If you love all the Reese’s Peanut Butter Cup shapes that come out with each holiday, this treat is for you.

With only 5 ingredients, these little treats are a holiday favorite!

Ingredients in Peanut Butter Cup Truffles:

How to make homemade Peanut Butter Cup Truffles:

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 (either on the counter or in the fridge) before serving.

These make a great holiday treat for parties or gifts for neighbors!

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Serves: 72

Homemade Reese’s Peanut Butter Cup Truffles

The homemade version of Reese's Peanut Butter Cups – our favorite holiday treat!
Prep Time 40 mins
Chill Time 40 mins
Total Time 1 hr 20 mins
Print Pin

Ingredients

  • 1 cup butter softened
  • 1 pound powdered sugar
  • 1 cup peanut butter
  • 10 graham cracker sheets (1 sleeve of graham cracker sheets)
  • 1 pound dipping chocolate (chocoalte candy coating or candy melts)

Instructions

  • 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 according to directions on package.
  • Once the peanut butter balls have set up, dip in chocolate and place back on cookie sheet.
  • Let set up before serving (about 20 minutes in the fridge or you can leave them out on your counter).
  • Store leftovers in an air-tight container for up to 5 days. You can also store them in the fridge if you prefer to eat them cold. You can make these ahead of time and store in the freezer for about 30 days, but I prefer to make and serve them fresh.
  • If you want to do an extra drizzle of chocolate on top (such as in the picture), melt some more of the dipping chocolate and pour into a plastic bag. Snip off on of the corners of the bag and drizzle onto each chocolate ball. You could also use white chocolate for a different look or sprinkle colorful sprinkles on top before the chocolate hardens.

Notes

  • 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.
  • You can dip these in white chocolate as well.
  • Feel free to drizzle more chocolate on top or even top with sprinkles or chopped nuts.

Nutrition

Calories: 108 kcal · Carbohydrates: 12 g · Protein: 1 g · Fat: 7 g · Saturated Fat: 3 g · Cholesterol: 7 mg · Sodium: 53 mg · Potassium: 46 mg · Fiber: 1 g · Sugar: 10 g · Vitamin A: 79 IU · Calcium: 5 mg · Iron: 1 mg

Equipment

  • Food Processor
  • Baking Sheet
  • parchment paper

Recipe Details

Course: Dessert
Cuisine: American
Author: Camille Beckstrand

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  1. Heather says:
    October 12, 2011
    Woah, mama. Sign me up! http://bellesbazaar-heather.blogspot.com
    Reply
  2. Lindsay says:
    October 12, 2011
    Oh me. I am in love. Thanks for sharing!
    Reply
  3. Coley says:
    October 12, 2011
    Umm... this looks amazingly good!! I'm going to try it with gluten free graham crackers :)

    PS. Love the new header!

    Coley @
    www.whatyoumakeit-coley.blogspot.com
    Reply
    • Jeanie says:
      October 12, 2013
      Where do you find gluten-free graham crackers?! I've been wishing they existed. Also, does anyone know how many cups of crumbs these 10-12 graham cracker sheets make? Thanks.
      Reply
      • Cyd says:
        October 14, 2013
        I would look on the internet if you have not had luck at your local grocery store down the gluten free aisle. 14 graham crackers crushed equals about 1 cup of crumbs.
        Reply
    • Tricia says:
      April 25, 2014
      You can make this without the graham cracker and they are to die for! I crush peanuts and drizzle over the dipped chocolates. They also freeze well too.
      Reply
  4. Christa says:
    October 12, 2011
    What a great recipe! Can't wait to try it. Love your posts!
    Reply
  5. melody-mae says:
    October 12, 2011
    Oh good grief...my jeans will NEVER forgive me!!!!
    Reply
  6. Aimee says:
    October 12, 2011
    Oh my, seriously? Yum.
    Reply
  7. Katie {Always, Katie} says:
    October 12, 2011
    Ooooh my biggest sweet weakness! I have the little Wilton truffle mold, too, and I've been scouring the 'net for things to do with it :-)
    Reply
  8. Moore or Less Cooking says:
    October 13, 2011
    I had to catch my breath for this one!! My favorite- these are deadly delicious, you temptresses you!!

    Nettie
    Reply
  9. Amanda B. says:
    October 13, 2011
    I have also been lucky enough to have been on the receiving end of these amazing little treats from Summer. Wow! They are so good. Can't wait to try the recipe.
    Reply
  10. Anne says:
    October 14, 2011
    You had me at Whipperberry! LOL

    Anne @ Domesblissity xx
    Reply
  11. Seaweed and Raine says:
    October 14, 2011
    Yummy looking recipe... Donna Hay has something simmilar in a slice. I wonder what I could use instead of graham crackers. We don't have those in Australia.
    Reply
    • Marnie Vaughan says:
      October 6, 2012
      Digestive biscuits would be pretty similar, do you have those?
      Reply
  12. Seaweed and Raine says:
    October 14, 2011
    P.S. I LOVE your new headder!!! It's awesome. Did you have someone do the graphics for you?
    Reply
  14. Danielle says:
    October 15, 2011
    You kill me with all your yumminess. I haven't even had breakfast yet, but am wanting peanut butter and chocolate:> Thanks for sharing all your yummy treats and linking up:>
    Reply
  15. modestymatters says:
    October 15, 2011
    LOVE these!
    Reply
  16. Julie says:
    October 16, 2011
    OH, I have to make these! Thanks for sharing.
    Reply
  17. Kassie says:
    December 16, 2011
    Am I reading this right ... 1 POUND of powdered sugar?
    Reply
  18. Camille says:
    December 16, 2011
    Hi Kassie! Yes, it is a pound of powdered sugar! It makes seriously a TON of truffles (6 to 7 dozen!), so if you wanted to half this recipe, you totally could!
    Reply
  19. MillerMilieu says:
    December 22, 2011
    SO super yummy and we made them gluten free! Now i know what my children are gettting when i load them up with sugar!
    Reply
    • mw says:
      December 22, 2012
      Please share how you made them GF,
      Thanks!
      Reply
  20. Catie says:
    December 30, 2011
    I took these to a tailgate a few months back. They were gone pretty darn quick. All my friends love them and so do i. Oh well so much for that diet! :D
    Reply
  21. sbawarski says:
    March 17, 2012
    Graham crackers in my area come in a sheet of two graham crackers. Do you mean a 10-12 whole sheets of two?
    Reply
  22. masv says:
    March 23, 2012
    Please clarify exactly what "dipping chocolate" is for those of us who are not experienced candy makers. They do look delis!
    Reply
  23. studio1404 says:
    April 7, 2012
    These are fantastic! Just made them to take to Easter dinner tomorrow. Dipped half in milk chocolate, half in white chocolate. I know they'll be a HIT!!!
    Reply
  24. Tina M says:
    July 3, 2012
    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!
    Reply
  25. MandyE (Twin Trials and Triumphs) says:
    July 29, 2012
    These look fantastic! Quick question...if you don't eat the entire batch in one sitting (!!!), do they need to be kept in the refrigerator? Thanks so much for this, and all your amazing recipes!
    Reply
    • Camille says:
      August 6, 2012
      I didn't keep mine in the fridge and they were still delicious . . . however, they might be really good cold on a hot day! :)
      Reply
  26. Crystal @ Serving Joyfully says:
    August 14, 2012
    Saw this on pinterest...this is a similar recipe to what I make every year for Christmas and they are delicious...even better dipped in white chocolate. I always make some of each :) God Bless!
    Reply
  27. Jordan Pfeifer says:
    August 16, 2012
    I just tried these and they are delicious and soooo easy to make. yummmmm
    Reply
  28. Tiah says:
    September 26, 2012
    this looks very good.. My family actually does this recipe, but we call it Chocolate Balls and do it during Christmas time. Some put coconut in it (my family altered the recipe for my distaste for coconut).
    Reply
  29. Kristi says:
    September 27, 2012
    I've been making these for years. Seriously one of the best recipes ever.
    Reply
  30. Mrsudezeh says:
    October 4, 2012
    I make something similar but use rice Crispies cereal in place of the gram crackers :) I call them peanut butter bon bons
    Reply
  31. city says:
    November 6, 2012
    thanks for sharing.
    Reply
  32. Lauren Ashley says:
    November 19, 2012
    I'd like to share this recipe on my blog, with a link back to this post. I'll send you the link when it's up. Can't wait to make these!
    Reply
  33. thehappycamper says:
    November 29, 2012
    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!
    Reply
  34. Brenda MacNeil says:
    December 3, 2012
    These r the best...I have not found a person out there that didn't like them:)
    Reply
  35. steffturner says:
    December 4, 2012
    Can anyone tell me what a lb of powdered sugar is in cups? Also is powdered sugar the same thing as icing sugar? Thanks! Looks yummy!
    Reply
  36. Sarah Stauffer says:
    December 9, 2012
    The very first original recipe of this is used with rice krispies instead of grahm crackers..tastes way better too.
    Reply
  37. Steph says:
    December 19, 2012
    I was wondering how many Rice Krispies to use? My grand daughter is gluten intolerant, and I simply don't have the time to make graham crackers. I do however have GF Rice Krispies. :)

    Thanks
    Reply
    • Six Sisters says:
      December 20, 2012
      We have no idea what the conversion from graham crackers to rice krispies would be. Sorry we are not much help in this area. We wish you all the best with this. -The Six Sisters
      Reply
  38. The simons family says:
    December 27, 2012
    This comment has been removed by the author.
    Reply
  39. The simons family says:
    December 27, 2012
    Just finished making these, so easy and yummy!!! I put them in the freezer!
    Reply
  40. Sabeeta Janjua says:
    January 29, 2013
    hi! I Can you please let me know if they can be kept for a few days outside the refrigerator?
    Reply
    • Six Sisters says:
      January 29, 2013
      They should be fine outside of the refrigerator for a few days! That's what we did with ours. :)
      Reply
  41. modern hippie says:
    March 26, 2013
    Sabeeta - I found a similar recipe that calls for 3 cups of crushed rice crispie treats (we going to use the gluten free ones). I'm making it tomorrow night so I'll chime in about the results! :)
    Reply
  42. Loretta says:
    June 16, 2013
    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.
    Reply
  43. Joni says:
    July 14, 2013
    Delicious! Thanks for posting the recipe. My family were eating these as soon as the chocolate was set enough to touch, good thing the recipe makes so many!
    Reply
  44. Becka says:
    July 18, 2013
    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.
    Reply
  45. Melissa R. says:
    July 26, 2013
    Any tips on rolling them in the chocolate? While these tasted awesome they didn't look so pretty ;). Thx
    Reply
    • Cyd says:
      August 1, 2013
      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.
      Reply
  46. Jasmine says:
    October 18, 2013
    Can anyone Tell me how many cups of powdered sugar...I have found so many answers but don't know what it best
    Reply
    • Cyd says:
      October 21, 2013
      1 pound of powdered sugar equals about 3 1/2 cups.
      Reply
  47. Audrey says:
    December 10, 2013
    Hi! If I want to make these for Christmas how far in advance can I make them that they'll keep? Thanks!
    Reply
  48. Helen Gynell says:
    December 15, 2013
    Got this recipe from a friend's (Pam Fischl) mother . Their recipe uses half chocolate chips and half butterscotch chips for melting. I changed it to a 3:1 ratio (more chocolate) but that butterscotch kick really makes it special.
    Reply
  49. tina says:
    April 4, 2014
    Has anyone tried this with cinnamon graham crackers?
    Reply
  50. Heather says:
    November 25, 2014
    I love love love this recipe! So great for holiday parties and treats for a group of friends! I really enjoy reading your blog. Great content and visually appealing! Love your posts and all you do! Heather butterandburlap.com
    Reply
  51. Gloria says:
    December 19, 2016
    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..
    Reply
  52. Gloria says:
    December 22, 2016
    Can anyone tell me the conversion of the graham crackers, how many cups of graham cracker crumbs as I already bought two boxes. Got the powdered sugar, thank you ladies for that question. I am making these today, can't wait.
    Reply
    • Cyd says:
      December 22, 2016
      Hi Gloria. This recipe calls for about 10-12 whole sheets of graham crackers. Which is about one whole sleeve. Some brands package their graham crackers in half sheets. So if they are just the square ones, you will need about 20-24 halves.
      Reply
  53. Kay Thompson says:
    January 9, 2021
    Being from Ohio...we make ‘Buckeyes’ all the time. Every one loved the addition of graham crackers!
    Reply
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