Peanut Butter Fudge Truffles are creamy and decadent on their own but why not cover them in chocolate
Peanut Butter Fudge Truffles are creamy and decadent on their own but why not cover them in chocolate and take these confections over the top. So good!
Peanut Butter Fudge Truffles brings to mind Sweets for my Sweet. Nice words backed by nice feelings.
I havn’t had any sweets for a month. Just taking a breather from the last holiday but I am feeling like it is okay to indulge again.
You can serve these in a bowl or make them special by putting each truffle in it’s own candy cup. Place on a pretty plate or platter and you’re golden.
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Peanut Butter Fudge Truffles
Peanut Butter Fudge Truffles are creamy and decadent on their own but why not cover them in chocolate
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 50 Truffles
Calories 119kcal
Ingredients
- 5 ounces dairy free milk
- 1/2 cup dairy free butter
- 2 cups granulated sugar
- 2 cups Marshmallows
- 3/4 cup Creamy Peanut Butter
- 1/2 teaspoon vanilla extract
- For the chocolate topping:
- 12 ounce semi sweet chocolate chips
- 1 tablespoon coconut oil
Instructions
- A candy thermometer makes this recipe fool proof.
- In a medium saucepan add the soy milk, vegan butter and sugar.
- Bring to a boil.
- Carefully clip on the candy thermometer.
- Cook at medium high temperature to 236 degrees. That is the soft ball stage.
- Remove from heat and carefully remove the candy thermometer.
- Put in all the marshmallows and stir . The heat will melt them.
- After all are melted stir in the peanut butter and the vanilla.
- Pour the fudge mixture into a medium sized bowl and put in the refrigerator for about 45 minutes. This will allow the fudge to harden a bit so that you can scoop it out.
- You can use a spoon to scoop out little balls but one of those small Cookie Scoops makes it really easy.
- Continue to scoop all of the fudge into balls. Roll them between the palms of your hands to make them in the roundest balls that you can.
- Put the fudge balls back into the bowl and freeze 15 minutes.
- Take out a baking sheet and lay a piece of waxed paper in the bottom.
- On this place a cooling rack.
- Melt the chocolate and coconut oil in the microwave at half power. Stir after a minute and continue checking every minute until it is all melted.
- Now take the fudge out of the freezer and roll each ball in the chocolate.
- Lift them out of the chocolate with two forks, letting extra chocolate drip back into the bowl.
- Lay the chocolate covered balls on the rack to dry.
- When completely cool and the chocolate has hardened remove by placing your finger under each one and pop it up off of the rack.
- Store in a tightly covered dish or tin. They will keep in the fridge about 2 weeks or in the freezer for about 2 months.
Nutrition
Nutrition Facts
Peanut Butter Fudge Truffles
Amount Per Serving (2 Truffles)
Calories 119 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Sodium 36mg 2%
Potassium 67mg 2%
Total Carbohydrates 14g 5%
Sugars 12g
Protein 1g 2%
Vitamin A 1.9%
Calcium 0.9%
Iron 2.9%
* Percent Daily Values are based on a 2000 calorie diet.
Elaine @ Dishes Delish says
Yum, Yum, YUM. I love peanut butter and roll it into a ball and cover it with chocolate? Holy moly. I can’t wait to make this! And don’t get me started about marshmallows. Mmmmm.
Sandi says
Chocolate and peanut butter were just meant to go together. These look so tempting!
Tina Dawson | Love is in my Tummy says
Now this is exactly what I need this week!
Jeni @ Biscuits & Booze says
Oh YUM! Like buckeyes! These will be so good for the holidays!
Ginny McMeans says
🙂 So good Rebecca!
Rebecca @ Strength and Sunshine says
PB and chocolate <3 What a decadent bite!
Ginny McMeans says
That sounds pretty darn good Camille. Did you do it?
Ginny McMeans says
That’s what I like to hear! Thanks Alyssa!
Alysa says
I have to stop making these since they are just too good!!! One things I really like about this recipe is that the final product is the best tasting part, so I’m not as tempted to eat everything along the way.
Camille says
Yup this is a keeper! 🙂 Think I will play with this one also, like Chocolate soy milk and instead of 3/4 cup creamy peanut butter, I will try 1/2 cup chunky peanut butter and 1/4 cup Nuttella.
Ginny McMeans says
Thanks Christie! They really will be 🙂
Ginny McMeans says
Me too Paula! You will love these 🙂
Ginny McMeans says
I sooo appreciate it Adrienne!
Christie - Food Done Light says
These sound so delicious Ginny. Perfect for my night time sweet craving
Paula says
Love these, Ginny! I eat peanut butter in some form almost every day!
Adrienne @ Whole New Mom says
Pinned. These look wonderful.
Ginny McMeans says
Thanks Nicole. Leave it to me. Ha! Fixed it.
Nicole says
Am i missing part of the recipe? When do you add the peanut butter and marshmellows…
Ginny McMeans says
Ha! Thanks Tanya! A great place to keep them. I had 2 straight from the freezer last night.
Ginny McMeans says
Thanks so much Ashley!
Tanya Schroeder says
This is hands down the best truffle! I love the peanut butter! I’d probably hide them in freezer and indulge myself when the kids weren’t looking!
Ashley @ Wishes and Dishes says
There’s something about truffles that I just love. These look so great!