Chocolate Peanut Butter Truffles! We Really Made Them!

triple chocolate peanut butter truffles recipe

We hope May isn’t going to be too work-intensive with these crazy holidays. We were really surprised by how much work went into Chocolate Parfait Day. And then we went straight to May 2nd as Chocolate Truffles Day. Here’s the good news, though. Truffles turned out to be a lot simpler than a parfait. In fact, this might be the easiest decadent treat we’ve ever made. We might end up regretting this knowledge–but maybe the kids will keep eating most of them and sparing our waistline.  [photo via]

Anyway, our first batch of Chocolate Truffles was easy enough to inspire us to try something more elaborate, and had these Triple Chocolate Peanut Butter Truffles. Check them out–and we apologize for how the recipe makes 40 servings. Just be strong… .


White Chocolate Layer

  • 1 cup finely chopped white chocolate (6oz)
  • 7 tbsp all-natural salted peanut butter (scant ½ C, room temperature)

Milk Chocolate Layer

  • 1 cup finely chopped milk chocolate (6oz)
  • 7 tbsp all-natural salted peanut butter (scant ½ C, room temperature)

Dark Chocolate Layer

  • 1 cup finely chopped dark chocolate (6oz)
  • 7 tbsp all-natural salted peanut butter (scant ½ C, room temperature)
  1. Line an 8×8 or 9×9 in pan with foil and spray with vegetable oil.
  2. Melt white chocolate using the double boiler method or a metal bowl on a saucepan filled halfway with warm water. Melt slowly, stir the chocolate after it has begun to melt and continue stirring every minute or so. After 6-8 minutes, when the chocolate is ¾ melted, remove top pan from heat and stir until chocolate has completely melted and chocolate is smooth. Immediately stir in peanut butter and stir until smooth. Pour into prepared pan and let sit 30 minutes at room temperature, then refrigerate 30 minutes until firm.
  3. Prepare milk chocolate layer the same as the white layer. After the addition of the peanut butter, remove pan from fridge and add milk chocolate layer. Let sit at room temperature for 30 minutes then back in the fridge for another 30 minutes.
  4. Prepare dark chocolate layer using the same method. Remove pan from fridge, add dark layer to milk chocolate layer, keep at room temperature 20 minutes. Refrigerate for 1 full hour or until top layer is firm to touch.
  5. Remove pan from fridge and lift from pan. Turn upside down onto a cutting board and peel away the foil. Let stand at room temperature for a few minutes then trim the edges so sides are smooth. Make 9 cuts vertically and horizontally, giving you approximately 81 squares. Store in an airtight container in the fridge and serve slightly chilled.

This recipe (as threatened) yields 40 servings–with each serving being 2 truffles! This recipe takes about 40 minutes to prepare, not including refrigeration time. When making this delectable recipe, one layer is prepared at a time with a wait time of 30 minutes in between, leaving free time to do other important things. This would be a great recipe to make on the weekend to munch on throughout the week.