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:
- powdered sugar
- peanut butter
- graham crackers
- dipping chocolate (candy melts or chocolate candy coating)
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!
More delicious chocolate peanut butter recipes:
- Lunch Lady Peanut Butter Bars
- Easy No Bake Peanut Butter Bars
- Reese’s Peanut Butter Poke Cake
- Peanut Butter Cookie Cups
- Chubby Hubby Buckeye Truffles
- Homemade Reese’s Eggs
Homemade Reese’s Peanut Butter Cup Truffles Recipes
- 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)
- 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.
- 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.
- Food Processor
- Baking Sheet
- parchment paper
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