Peanut Butter & Jelly Truffles made from creamy peanut butter and your favorite jelly; then dipped in dark chocolate.
Most of you know that I’m not a huge fan of Valentine’s Day and it’s not because I don’t believe in love. It’s just that I believe you should show the people you care about that you love them every day, not just one day a year.
In any event, I wanted to make the people that are special in my life a little something sweet and whipped up these Peanut Butter and Jelly Truffles.
You see, my family LOVES peanut butter. I’m not kidding. Christmas…peanut butter shaped trees in their stocking. Easter…peanut butter shaped eggs in their basket.
And of course, Valentine’s Day….peanut butter shaped hearts. Now since I’ve already made regular peanut butter truffles, I had to add a little sweetness and decided to add some strawberry preserves.
How do you make Peanut Butter and Jelly Truffles?
This recipe for Peanut Butter and Jelly Truffles is quite easy to make; however, you do need to allow time for the truffles to freeze before dipping them into the chocolate.
First, mix together the butter, peanut butter, confectioners sugar and milk; then form them into round balls. Next, make an indentation on top of the balls to form a pocket to put the preserves. My family likes strawberry preserves with chunks of strawberries, but use whatever flavor your family likes.
The entire process takes about 15-20 minutes to prep; then line on a baking sheet and freeze for at least 1 hour. HIDE THEM WELL and tell your daughter (or son or significant other) not to eat any of the truffles before you dip them in chocolate. 😉
Before you remove the balls from the freezer, melt your chocolate over a double boiler. I find that is the best method to melting chocolate versus melting it in the microwave as it sometimes causes the chocolate to become “gloppy”.
Is that a word? I don’t know but you get the picture. I used dark chocolate, but you can use whichever chocolate you prefer. If the chocolate is a little thick, gradually add a drop or two of oil to help thin it out.
Once the chocolate is melted, dip the balls into the chocolate; then place them back on the baking sheet. Once the truffles are all dipped, place the tray back in the freezer for another 30 minutes or so until the chocolate hardens up.
Once they were done, I kept ours in a covered container in the refrigerator so the chocolate wouldn’t melt and stick to the rest of the truffles, but I have to say that these only lasted 3 days in my house. I told you….peanut butter fiends they are!
My family loved these Peanut Butter and Jelly Truffles, but they did say it could have used a bit more preserves. Next time, I think I’ll use a straw or something that size that is round to make the indentation in the peanut butter so that I can fit more preserves inside. It didn’t stop them from eating them though! ~Enjoy!
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- Using your stand or hand held mixer, combine the butter, peanut butter, sugar and milk.
- Line a baking sheet with parchment paper; then form the mixture into 1-inch balls.
- Press your thumb or finger on top of the balls forming an indentation; then fill with preserves.
- Place the baking sheet in the freezer for at least 1 hour.
- Remove the truffles from the freezer and dip in the melted chocolate; then place back onto the baking sheet. Once all of the balls are coated, place the sheet back in the freezer for another 30 minutes to allow the chocolate to set.
- Store in an airtight container in the refrigerator until ready to serve.
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