I’m a big truffle lover because they’re quick, easy, and delicious. These white chocolate peanut butter balls are my latest sweet obsession. Made with creamy peanut butter, crunchy graham crackers, and creamy white chocolate, they have the perfect balance of sweet and salty flavors. They just about melt in your mouth, and they look so cute all dolled up for Christmas.
Peanut Butter Balls in White Chocolate
I absolutely adore my classic peanut butter balls, but I’m a girl who loves options, and these white chocolate peanut butter balls are a slightly sweeter option for anyone with a big sweet tooth. White chocolate is naturally much sweeter than even milk chocolate, but I think these truffles really shine with some salted peanut butter. The graham crackers give them an unbelievable texture, and they’re so easy to decorate for any occasion.
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How to Store
Store leftover white chocolate peanut butter balls in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month. Let come to room temperature before enjoying.
Tips for Success
- Make sure to use a classic creamy peanut butter– not an all-natural peanut butter. All-natural peanut butter is too oily.
- If the truffles are too wet while rolling, feel free to add a bit more powdered sugar to the dough to achieve your desired texture.
- I’m making these treats for Christmas but they are great all year long! Just swap the red and green sprinkles for another color or top the truffles with chopped peanuts.
- You can also decorate the truffles with melted red and green candy melts if you prefer.
White Chocolate Peanut Butter Balls Recipe
Ingredients
- 1 cup creamy peanut butter
- 2 tablespoons unsalted butter room temperature (¼ stick)
- 1 teaspoon pure vanilla extract
- 1½ cups powdered sugar
- 1 cup graham cracker crumbs (from about 9 cracker sheets)
- 8 ounces white melting chocolate
- Festive sprinkles optional
Equipment
- Kitchen Scale (optional)
- Stand Mixer (optional)
- Baking Sheet
Instructions
- In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment), stir together the peanut butter, softened butter, and vanilla until completely combined.1 cup creamy peanut butter, 2 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
- Add the powdered sugar and graham cracker crumbs. Stir until completely combined.1½ cups powdered sugar, 1 cup graham cracker crumbs
- Line a large rimmed baking sheet with parchment paper. Scoop out 1 tablespoon sized portions and roll them into smooth balls. Place them on the prepared baking sheet and then transfer them to the fridge to chill for 30 minutes.
- Melt the white chocolate according to the package directions. I melted mine in a microwave-safe bowl in 30-second intervals, stirring between each interval.8 ounces white melting chocolate
- One at a time, dip a frozen peanut butter ball into the melted white chocolate and use a fork to cover the truffle completely with white chocolate. Lift the truffle out of the white chocolate and tap the fork on the side of the bowl to allow any excess white chocolate to drip off. Place the truffle back onto the baking sheet and repeat with the remaining truffles.
- To decorate the truffles, place the remaining white chocolate bark (usually 3-4 tablespoons) into a Ziplock bag and cut off the tip of the corner. Drizzle the white chocolate over the truffles and top with festive sprinkles.Festive sprinkles
- Allow the white chocolate to harden completely (about 15 minutes in the fridge) and then transfer the truffles to an airtight container.
Notes
How to Make White Chocolate Peanut Butter Balls Step-by-Step
Cream the Peanut Butter: In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment), stir together 1 cup of creamy peanut butter, 2 tablespoons of unsalted butter, and 1 teaspoon of vanilla extract until completely combined.
Mix the Truffles: Add 1½ cups of powdered sugar and 1 cup of graham cracker crumbs. Stir until completely combined.
Shape the Truffles: Line a large rimmed baking sheet with parchment paper. Scoop out 1 tablespoon-sized portions and roll them into smooth balls. Place them on the prepared baking sheet and then transfer them to the fridge to chill for 30 minutes.
Dip the Truffles: Melt 8 ounces of white chocolate according to the package directions. I melted mine in a microwave-safe bowl in 30-second intervals, stirring between each interval. One at a time, dip a frozen peanut butter ball into the melted white chocolate and use a fork to cover the truffle completely with white chocolate. Lift the truffle out of the white chocolate and tap the fork on the side of the bowl to allow any excess white chocolate to drip off. Place the truffle back onto the baking sheet and repeat with the remaining truffles.
Decorate the Truffles: Place the remaining white chocolate bark (usually 3-4 tablespoons) into a Ziplock bag and cut off the tip of the corner. Drizzle the white chocolate over the truffles and top with festive sprinkles if desired. Allow the white chocolate to harden completely (about 15 minutes in the fridge) and then transfer the truffles to an airtight container.
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