I have been on such a chocolate fix, it’s actually quite embarrassing. So embarrassing that I spent multiple nights sitting on my couch eating the leftover chocolate chips that I had in my pantry. I know, it was really bad. But I knew I would be making these truffles and I did not want to purchase chocolates if I was going to have homemade ones. That just doesn’t make any sense.
And I have to say, if you’ve never made any type of homemade chocolates before, you’re missing out on life. You cannot even compare these truffles to peanut butter cups, and from me, that’s saying a lot. Plus, I just love making chocolates. I’ve now made truffles twice for my roommates’ Christmas presents and they are always a hit.
After making these a few months ago, I knew I had to have them again. The combination of peanut butter and chocolate is obviously amazing, but the crunch from the crispy rice cereal turns them into an insane version of a Crunch bar. Better than a Crunch bar in my opinion, I’m sure I don’t need to explain why.
Why is it that chocolate and peanut butter are so good together? Who decided to grab a tablespoon of peanut butter out of the jar and then cover it in chocolate? Whoever invented it deserves an award. A really large one made out of peanut butter and chocolate. Oh my gosh I am dying just thinking about it. Unfortunately all of these truffles are gone, so I’m stuck here just daydreaming about chocolate.
Crispy Chocolate Peanut Butter Cookie Dough Truffles
Originally made my How Sweet It Is
2 cups creamy peanut butter
6 tablespoons unsalted butter, softened at room temperature
2 cups powdered sugar
1 tablespoon vanilla extract
2/3 cup crispy rice cereal
2 1/2 – 3 cups milk chocolate chips
Additional peanut butter for drizzling
In a mixer, beat together peanut butter and butter until they are completely smooth. Add in the vanilla extract and then slowly mix in the powdered sugar. Once it is combined, remove from the mixer and fold in the cereal with a spatula so it is distributed through the “dough”. Once it comes together, roll into balls (or use a small cookie scoop) and place on a greased baking sheet. Refrigerate for 60-90 minutes.
Either using a double boiler or the microwave, melt the chocolate chips in batches. If using the microwave, make sure to heat in 30 second intervals, mixing in between each interval. Remove the peanut butter balls from the fridge and dip in the chocolate. Return to the baking sheet and refrigerate for an additional 30 minutes.
In a microwavable bowl, add a few tablespoons of peanut butter and place in the microwave. Heat until melted and drizzle over the cooled truffles. Return to the fridge for an additional 5-10 minutes until the peanut butter drizzle has hardened. Remove from the fridge and enjoy!
Although there is nothing better than daydreaming about chocolate and peanut butter.