Reese’s Peanut Butter Truffles

 Yield: About 30-40 truffles | Prep time: 20 minutes | Chill time: 2.5 hours

📝 Ingredients

For the Peanut Butter Filling:

• 1 (10 oz / 300g) bag of Reese's peanut butter chips

• ½ cup (1 stick / 115g) unsalted butter, softened

• ¼ cup (60 ml) heavy whipping cream

• 1 tsp vanilla extract

• 3 to 3½ cups (360–420g) powdered sugar (confectioners' sugar), sifted

For the Chocolate Coating:

• 1 (10 oz / 300g) package semi-sweet chocolate chips

• 2 tbsp + 2 tsp shortening (or coconut oil)

Optional Toppings:

• Crushed peanuts, sprinkles, or extra melted chocolate for drizzling

👩‍🍳 Instructions

1. Prepare your pan: Line a baking sheet or tray with wax paper or parchment paper and set it aside.

2. Melt the peanut butter chips: Place the peanut butter chips in a large, microwave-safe bowl. Microwave in 30-second bursts at 50% power, stirring after each interval, until the chips are completely melted and smooth.

3. Make the filling: Add the softened butter, heavy cream, and vanilla extract to the melted peanut butter chips. Stir until the mixture is smooth and well combined.

4. Add the sugar: Gradually add the powdered sugar, about ½ cup at a time, mixing thoroughly after each addition. The mixture will become stiff and hold its shape like a thick dough. You may not need all the sugar; stop when it reaches a firm, rollable consistency.

5. Chill the dough: Cover the bowl and refrigerate the peanut butter mixture for about 2 hours, or until it is firm enough to handle.

6. Form the truffles: Scoop the chilled mixture and roll it into 1-inch (2.5 cm) balls. Place them on your prepared baking sheet. Once all are rolled, refrigerate them for another 30 minutes to firm up again.

7. Melt the chocolate coating: In a separate microwave-safe bowl, combine the semi-sweet chocolate chips and shortening (or coconut oil). Microwave in 30-second bursts at 50% power, stirring after each interval, until the mixture is smooth and fully melted.

8. Dip the truffles: Take the chilled peanut butter balls out of the refrigerator. Using a fork or a dipping tool, dip each ball into the melted chocolate, ensuring it's fully coated. Gently tap the fork on the edge of the bowl to let any excess chocolate drip off.

9. Add toppings and set: Place the chocolate-coated truffle back on the baking sheet. While the chocolate is still wet, you can sprinkle on your desired toppings (like crushed peanuts or sprinkles).

10. Final chill: Refrigerate the truffles for about 20-30 minutes, or until the chocolate coating is completely firm and set.

💡 Pro Tips

• Chill time is key: Ensure the peanut butter balls are well-chilled before dipping. This prevents them from falling apart or melting into the warm chocolate.

• Don't overheat the chocolate: Chocolate can seize and become thick if overheated. Microwave at a lower power and stir frequently for the best, smoothest results.

• Storage: Store your finished truffles in an airtight container in the refrigerator for up to 1 week, or freeze them for up to 2 months.

Enjoy your homemade, decadent Reese's-inspired truffles!