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!
Recipe Ingredient Notes
To make Homemade Reese’s Peanut Butter Cup Truffles, you will need the following ingredients:
- Butter
- Powdered Sugar
- Peanut Butter
- Graham Crackers
- dipping chocolate (candy melts or chocolate candy coating)
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Homemade Reese’s 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 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).
- 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.
Storing and Other Tips
Store leftovers in an airtight 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.
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.
Feel free to drizzle more chocolate on top or even top with sprinkles or chopped nuts. You can dip these in white chocolate as well.
Enjoy More Delicious Truffles Recipes
Making homemade candy makes us feel less guilty about our sweet tooth. Check out our comprehensive collection of candy recipes here.
- Chocolate Chip Cookie Truffles
- Oreo Cookie Truffles
- Red Velvet Cake Bites
- Peanut Butter Snowballs (No Bake Truffles)
Homemade Reese’s Peanut Butter Cup Truffles
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).
- 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
Nutrition
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Woah, mama. Sign me up! http://bellesbazaar-heather.blogspot.com
Oh me. I am in love. Thanks for sharing!
Umm… this looks amazingly good!! I’m going to try it with gluten free graham crackers 🙂
PS. Love the new header!
Coley @
http://www.whatyoumakeit-coley.blogspot.com
What a great recipe! Can’t wait to try it. Love your posts!
Oh good grief…my jeans will NEVER forgive me!!!!
Oh my, seriously? Yum.
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 🙂
I had to catch my breath for this one!! My favorite- these are deadly delicious, you temptresses you!!
Nettie
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.
You had me at Whipperberry! LOL
Anne @ Domesblissity xx
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.
P.S. I LOVE your new headder!!! It’s awesome. Did you have someone do the graphics for you?
Yum! These look awesome! Linked to you from Friday Favorites!
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:>
LOVE these!
OH, I have to make these! Thanks for sharing.
Am I reading this right … 1 POUND of powdered sugar?
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!
SO super yummy and we made them gluten free! Now i know what my children are gettting when i load them up with sugar!
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! 😀
Graham crackers in my area come in a sheet of two graham crackers. Do you mean a 10-12 whole sheets of two?
Please clarify exactly what “dipping chocolate” is for those of us who are not experienced candy makers. They do look delis!
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!!!
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!
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!
I didn’t keep mine in the fridge and they were still delicious . . . however, they might be really good cold on a hot day! 🙂
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!
I just tried these and they are delicious and soooo easy to make. yummmmm
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).
I’ve been making these for years. Seriously one of the best recipes ever.
I make something similar but use rice Crispies cereal in place of the gram crackers 🙂 I call them peanut butter bon bons
Digestive biscuits would be pretty similar, do you have those?
thanks for sharing.
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!
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!
These r the best…I have not found a person out there that didn’t like them:)
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!
The very first original recipe of this is used with rice krispies instead of grahm crackers..tastes way better too.
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
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
Please share how you made them GF,
Thanks!
This comment has been removed by the author.
Just finished making these, so easy and yummy!!! I put them in the freezer!
hi! I Can you please let me know if they can be kept for a few days outside the refrigerator?
They should be fine outside of the refrigerator for a few days! That’s what we did with ours. 🙂
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! 🙂
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.
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!
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.
Any tips on rolling them in the chocolate? While these tasted awesome they didn’t look so pretty ;). Thx
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.
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.
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.
Can anyone Tell me how many cups of powdered sugar…I have found so many answers but don’t know what it best
1 pound of powdered sugar equals about 3 1/2 cups.
Hi! If I want to make these for Christmas how far in advance can I make them that they’ll keep? Thanks!
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.
Has anyone tried this with cinnamon graham crackers?
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.
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
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..
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.
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.
Being from Ohio…we make ‘Buckeyes’ all the time. Every one loved the addition of graham crackers!