Raise your hand if you love the combo of dark chocolate, peanut butter and sea salt. If you are like me, your hand is high in the sky! This flavor combo is one of my all-time favs.
I shared a picture of these truffles earlier this week on my Instagram feed and based on the many ‘likes’, I guess many people like a good chocolate and peanut butter treat!
Today’s recipe is courtesy of Haley, who makes these tasty treats for her mom, who is a FODMAPer.
The recipe requires two primary steps–mixing peanut butter with a small amount of butter and confectioner’s sugar and rolling the mixture into bite size balls.
Then, melting chocolate (I used a microwave) but Haley uses a double boiler… use whatever method you prefer, and dipping the peanut butter balls into the melted chocolate. Set the chocolate dipped truffles on a parchment lined tray, and sprinkle a little course sea salt on top. Cool in refrigerator until set.
Here the truffles are all ready for Easter. 🙂
These Dark Chocolate, Peanut Butter & Sea Salt Truffles are my new favorite dessert. Thanks for sharing Haley! Caution: they are addictive! 🙂
Haley’s Dark Chocolate, Peanut Butter & Sea Salt Truffles
- Makes about 20 Truffles
- Serving size 1-2 Truffles
- 1 cup semi-sweet or dark chocolate chips
- 1 teaspoon vegetable oil
- 1 cup confectioner's sugar
- 2/3 cup peanut butter
- 2 tablespoons butter, room temperature
- 1 1/2 teaspoon sea salt (medium grain)
- Boil water in double boiler to melt dark chocolate. Melt dark/semi-sweet chocolate chips with 1 teaspoon vegetable oil for a glossy look (or for microwave version: add chocolate and oil to microwave safe dish and microwave for 1 minute, stir and microwave for another 30 seconds or until chocolate is melted. Be careful not to burn chocolate).
- In medium size bowl, blend 1 cup powdered sugar with 2/3 cup peanut butter and 2 tablespoons butter, with spoon. Form mixture into about 20 small balls.
- Dip peanut butter into melted chocolate and place on parchment paper lined tray.
- Sprinkle a small amount of medium grain sea salt on top of the truffles while chocolate is still melted.
- Let truffles cool in refrigerator until chocolate is set.
5 replies on “Haley’s Dark Chocolate, Peanut Butter & Sea Salt Truffles“
Will this work with natural peanut butter, like Teddies? Or only conventional peanut butter? Thanks for the great idea!
Either will work–the all natural will have a little more texture–this is what I used–and yes, as Kari says, stir the all natural before using–and the traditional peanut butter will be a bit more creamy.
Haley thinks it should work with any kind of peanut butter as she uses natural skippy peanut butter. Just blend first so you don’t get excess oil! Enjoy!
I made these- subbed coconut butter in for the butter (used 1/4 cup) and they were so so good! My husband thought they were better than Reeses.
Oh that sounds good–I often use coconut butter too —perfect!
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