Ingredients
Equipment
Method
Instructions
- Step 1: Create the Peanut Butter Mixture - In a large mixing bowl, combine the creamy peanut butter, softened unsalted butter, and all-natural vanilla extract. Using a hand mixer or a stand mixer, beat the ingredients together until smooth and creamy.
- Step 2: Add the Sugar - Gradually add in the powdered sugar, one cup at a time, mixing well after each addition. The mixture will become thick and somewhat crumbly.
- Step 3: Incorporate the Milk - Pour in the milk, and continue mixing until the dough is smooth and holds together easily.
- Step 4: Fold in the Mini Reese's Pieces - Gently fold in 1/3 cup of the mini Reese's Pieces to the dough.
- Step 5: Form the Truffles - Using a cookie scoop or tablespoon, portion out the truffle mixture and roll it into balls. Place each ball on a parchment-lined baking sheet. Freeze for about 30 minutes.
- Step 6: Melt the Chocolate - Melt the bittersweet chocolate chips in a microwave-safe bowl. Stir in the canola oil once melted.
- Step 7: Dip the Truffles - Dip each truffle into the melted chocolate, allowing the excess to drip off.
- Step 8: Add Toppings - Sprinkle each truffle with the remaining mini Reese's Pieces.
- Step 9: Set and Serve - Allow the chocolate to set at room temperature or in the refrigerator for about 15 minutes.
Notes
- Store leftover truffles in an airtight container in the refrigerator for up to a week.
- For longer storage, freeze in a single layer and transfer to a freezer-safe container for up to three months.
- Use dairy-free chocolate to make these truffles vegan-friendly.