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Reeses Pieces Peanut Butter Truffles

These Reeses Pieces Peanut Butter Truffles are SO EASY! Creamy peanut butter centers coated in rich chocolate and sprinkled with colorful, crunchy Reese’s Pieces.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Easy, No-Bake, Peanut Butter
Servings: 24 servings

Ingredients

  • 3 1/2 cups powdered sugar creates the sweet, smooth base for the peanut butter center
  • 15 oz unsweetened creamy peanut butter use creamy for perfect silky texture inside the truffles
  • 1/4 cup unsalted butter very soft, adds richness and helps bind the filling together
  • 1 teaspoon all natural vanilla extract enhances flavor with subtle sweetness and aroma
  • 3 tablespoons milk any regular or plant-based milk to smooth mixture
  • 3 cups bittersweet chocolate chips for dipping and coating the truffles
  • 1 tablespoon canola oil keeps the chocolate coating shiny and smooth
  • 1/3 cup plus 3 tablespoons mini Reese's Pieces divided, star garnish that adds crunch and color

Instructions

  • In a large mixing bowl, combine 3 1/2 cups powdered sugar, entire 15-ounce jar of creamy peanut butter, and 1/4 cup very soft unsalted butter. Add 1 teaspoon vanilla extract and 3 tablespoons milk. Beat with electric mixer on medium speed until smooth, thick, and well combined.
  • Gently fold in 1/3 cup of the mini Reese’s Pieces into the peanut butter mixture for crunchy bursts throughout the center.
  • Cover the bowl with plastic wrap and refrigerate for about 30 minutes to firm up the mixture. Scoop tablespoon-sized portions and roll into smooth balls. Place on parchment-lined baking sheet.
  • Melt 3 cups bittersweet chocolate chips with 1 tablespoon canola oil in a double boiler or microwave-safe bowl. If microwaving, heat in 30-second intervals, stirring until smooth.
  • Using a fork or dipping tool, dip each peanut butter ball into melted chocolate, covering fully. Let excess chocolate drip off and place back on parchment paper.
  • Before chocolate hardens, sprinkle remaining 3 tablespoons of mini Reese’s Pieces on each truffle. Let set at room temperature or refrigerate to firm.

Equipment

  • Mixing Bowl
  • Electric hand mixer or stand mixer
  • Measuring Cups and Spoons
  • Baking sheet lined with parchment paper
  • Double boiler or microwave-safe bowl
  • Fork or dipping tool
  • Cooling rack (optional)

Notes

  • Store truffles in an airtight container in the refrigerator for up to two weeks.
  • Freeze for up to three months; thaw overnight in the fridge before serving.
  • Use vegan substitutes like plant-based butter and dairy-free chocolate to make this recipe vegan-friendly.