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Peanut Butter Chocolate Acorn Truffles Recipe

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4.2 from 88 reviews

  • Author: Sky
  • Total Time: 2 hours 25 minutes
  • Yield: Makes about 34 to 35 truffles

Description

Delightful Peanut Butter Chocolate Acorn Truffles that combine creamy peanut butter, smooth chocolate coating, and crunchy peanuts, shaped like acorns and finished with pretzel sticks to mimic acorn stems. These no-bake truffles require chilling and melting steps, perfect for festive occasions or as a sweet treat.

Ingredients

Peanut Butter Truffle Base

  • 1 cup creamy peanut butter
  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 2 tablespoons whole milk

Chocolate Coating

  • 2 cups semi-sweet or milk chocolate chips
  • 1 teaspoon vegetable oil
  • 3/4 cup chopped peanuts

Decoration

  • Pretzel sticks, cut into 1-inch long pieces

Instructions

  1. Prepare Baking Sheets: Line one large or two medium-sized baking sheets with wax paper to prevent the truffles from sticking as they set.
  2. Make Peanut Butter Mixture: In a large bowl, beat the creamy peanut butter and softened unsalted butter until smooth and free of lumps, roughly 1 to 2 minutes to ensure an even texture.
  3. Add Flavorings and Sugar: Mix in the vanilla extract, then add the powdered sugar and whole milk. Stir thoroughly until the mixture becomes very thick and pliable.
  4. Shape Truffles: Using a tablespoon, scoop portions of the dough and shape each into an oval ball with a pointed end, resembling an acorn. Place them on the prepared baking sheets carefully. Repeat until all dough is shaped.
  5. Freeze the Truffle Shapes: Transfer the baking sheets to the freezer and chill the shaped truffle dough for 1 hour to firm up.
  6. Melt the Chocolate Coating: Place chocolate chips and vegetable oil in a microwave-safe bowl and melt in short bursts until fully melted and smooth, stirring in between to prevent burning.
  7. Coat Truffles in Chocolate: Using a fork, dip each frozen truffle into the melted chocolate, turning to coat all sides evenly. Lift and let excess chocolate drip back into the bowl to avoid clumps.
  8. Refreeze After Coating: Place the chocolate-coated truffles back on wax paper-lined sheets and freeze for 5 to 10 minutes so the coating sets.
  9. Prepare for Peanut Coating: If chocolate hardens before all truffles are coated, gently remelt to maintain a smooth consistency. Pour chopped peanuts into a clean bowl for easy dipping.
  10. Add Peanut Decoration: Remove truffles from freezer. Dip about one-third of each chocolate-coated truffle into the melted chocolate and then immediately dip that portion into the chopped peanuts. Place back on the baking sheet to set.
  11. Attach Pretzel Stems: Dip one end of each pretzel stick in melted chocolate and insert it gently into the top of the peanut-coated part of the truffle to simulate an acorn stem. Repeat for all truffles.
  12. Final Chill: Return the completed truffles to the freezer for 15 minutes to fully set the chocolate and peanut coatings and ensure firmness before serving.

Notes

  • For best results, use creamy peanut butter for a smooth texture.
  • Adjust powdered sugar to taste if you prefer a sweeter or less sweet truffle.
  • Keep hands clean or use gloves when handling truffles to avoid melting the dough from body heat.
  • Store truffles in an airtight container in the refrigerator if not serving immediately.
  • The pretzel sticks add a fun decorative touch and a slight crunch but can be omitted if desired.
  • Prep Time: 1 hour
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://skysrecipes.com/peanut-butter-chocolate-acorn-truffles-recipe/