31 Comments
Jump To Recipe
Author: Sally
Published: 06/22/2015Updated: 07/28/2021
This post may contain affiliate links. Read our disclosure policy.
These smooth and creamy peanut buttertruffles arefilled withM&M’S® and topped with rich chocolate.A homemade candyproving that there is no better combination than peanut butter and chocolate!
Like buckeye candies, but completely coated in chocolate and dotted with M&M candies!
You can dip the peanut butter truffles in tempered chocolate or melted untempered chocolate. I prefer just simply melted chocolate because I like these truffles cold. Tempered chocolate should notbe refrigerated. (The only time you really need to temper chocolate is when you want a shiny, attractive chocolate coating for candies that will sit at room temperature.)
I melted semi-sweet chocolate in the double boiler. You can use milk chocolate, bittersweet chocolate, or even white chocolate instead. Semi-sweet is the perfect coating for these creamy peanut butter truffles because it isn’t overly sweet. If you do not have a double boiler, use the microwave to melt the chocolate instead.
As always, I recommend a dipping tool for creating the most attractive truffles! I use and recommend these dipping tools, and you’ll use them many times over when making chocolate truffles, Oreo balls, rum balls, pumpkin spice truffles, and more.
More M&M Treats
- Soft-Baked
- One Giant Monster Cookie
Peanut Butter M&M’S® Truffles
5 Stars4 Stars3 Stars2 Stars1 Star5 from 2 reviews
- Author: Sally
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour, 30 minutes
- Yield: 32-35 truffles
- Category: Candy
- Method: No Bake
- Cuisine: American
Save Recipe
Description
These smooth and creamy peanut butter truffles are filled with M&M’S® and topped with rich chocolate. A homemade candy proving that there is no better combination than peanut butter and chocolate!
Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3/4 cup (185g) creamy peanut butter (not natural style)
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 3 cups (360g) confectioners’ sugar
- 1/2 cup (100g) M&M’S® Baking Bits
- 16 ounces semi-sweet chocolate, coarsely chopped*
Instructions
- Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed in a large bowl until creamy—about 2 minutes. Add the peanut butter, vanilla, and salt. Beat on high until combined and creamy. Add the confectioners’ sugar and beat on low for 2 minutes until everything is combined. The mixture is supposed to be a little soft, yet crumbly. See photo above for a visual. Using a silicone spatula (or your hands—I find hands work best!), work the M&M’S® into the peanut butter dough.
- Begin rolling peanut butterdough into 1-inch balls and place on the baking sheet. You should have about 32-35 balls total.
- Chill peanut butter balls in the refrigerator for 1 hour or until firm. During the last few minutes of the chilling time, begin melting the chocolate. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depthmakes it easier for dipping the truffles. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping. Alternatively, you can temper the chocolate. If tempering, do not place or store truffles in the refrigerator.
- Remove peanut butter balls from the refrigerator and dip themin the chocolate using a dipping tool. When dipping, you can fully submerge the truffle OR leave a small portion of peanut butter showing at the top to make them look like buckeyes. When lifting the truffleout of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off.
- Place balls back onto the baking sheet after you dip each one. Allow chocolate to completely set in the refrigerator before serving.
Notes
- Make Ahead & Freezing Instructions: Layer trufflesbetween sheets of parchment or wax paper in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. Thaw overnight in the refrigerator.
- Special Tools (affiliate links): Baking Sheets | Silicone Baking Mats or Parchment Paper | Electric Mixer (Handheld or Stand) | Silicone Spatula | Double Boiler | Liquid Measuring Cup | Dipping Tool
- Chocolate:I do not recommend usingchocolate chips for the coating. Use pure chocolate. You can use semi-sweet like I do, or you can use milk chocolate, bittersweet, or white chocolate.
