Growing up my family always had a giant family Christmas at my grandparents house. My uncles, aunts, and allll my cousins, would squeeze into my grandparents house for a big ole fashioned family Christmas. The base of the Christmas tree was always surrounded with loads of presents and the kitchen table was loaded with food and tons of sweet treats. One of my favorites was the chocolate peanut butter truffles my aunt made. They had a smooth creamy peanut butter center, with a sweet chocolate exterior. Sooo good.

I always looked forward to them every year — so much so that a few years ago, I thought I would try to make them myself… I got really ambitious with them, and rolled the peanut butter balls a little too big, so when I dipped them into the chocolate, they came out huge!!! They were delicious, but they probably coulda been half the size!

Anyway, that all to say, Saturday morning, I felt like trying my hand again at those chocolate peanut butter truffles! So I decided to make some, but don’t worry, this time I made them the correct size!

I love these chocolate peanut butter truffles because they are a synch to throw together. Most truffles require you to chill the filling before you roll them out, but with these truffles, you simply mix the ingredients, roll them out and then dip them into the chocolate, a piece of cake. They’re like a Reeses Peanut Butter Cup — but dare I say, BETTER!

How to make Chocolate Peanut Butter Truffles

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1. In a mixing bowl, combine the the crunchy peanut butter, powdered sugar, vanilla extract, and half and half. Stir together until well combined.
2. Line a cookie sheet with parchment paper. Use a spoon to drop small small dollops of Peanut Butter onto the parchment paper. You’ll have about 17 when you’ve scooped them all.
3. Roll the peanut butter into balls between the palm of your hands.
4. In a microwave safe bowl combine the chocolate chips and one tablespoon of heavy cream. Microwave for 45 seconds. Stir together, then stir in the second tablespoon of heavy cream until the chocolate is smooth.
5. Place a peanut butter ball on the shelf of the fork, (don’t poke the peanut butter ball because it may make it fall apart) then lower it into the chocolate. Use the fork to roll the peanut butter ball around in the chocolate until it’s completely coated.
6. Place the chocolate peanut butter ball onto the parchment paper lined cookie sheet. Repeat the process until all the peanut butter balls are coated.
7. Place the tray of chocolate peanut butter truffles in the fridge for 30 minutes, until completely set.
8. Store in the fridge in an airtight container.