Peanut Butter MM’S® Truffles.

These smooth and creamy peanut butter truffles are filled with M&M’S® and topped with rich chocolate. A homemade candy proving that there is no better combination than peanut butter and chocolate!

I come from a M&M’S® family.

A colorful assortment of M&M’S® in mom’s crystal candy jar was simply apart of the home decor. Green and red for Christmas, pastels for Easter, Peanut M&M’S® (faaaaavorite) around my birthday. Now that I have my own house, M&M’S® grace the top of the buffet table on the regular. In fact, my friends usually take a straight shot from the front door to the candy jar when they visit.

It’s def the chocolate that draws them all in, not their friend Sally.

So when M&M’S® got in touch with me for a little collaboration, I jumped at the opportunity to work with a brand that’s always been apart of my family. They just launched their new Pinterest page, a goldmine for M&M’S® aficionados, and asked that I put my own M&M’S® spin on a few new recipes. Last month? M&M® Ice Cream Cookie Sandwiches (with no-churn ice cream!! and homemade super soft cookies!! more exclamation points!!). And today? It’s all about the peanut butter.

And the new M&M’S® Baking Bits. Ahhh! You already know them as mini M&M’S®, but now they can be found in the baking aisle with the name M&M’S® Minis Milk Chocolate Baking Bits.

What we have today is a recipe I’ve been dreaming up since finishing my manuscript. Yes, I’m talking about truffles. Creamy peanut butter is the base of the truffle filling. Paired with confectioners’ sugar and butter, the peanut butter filling tastes like that of a peanut butter cup. A giant peanut butter cup. Yes.

But I don’t stop there. I add M&M’S® Baking Bits to the peanut butter filling. Because everyone needs a little colorful crunch inside all this chocolate and peanut butter insanity.

Remember when I told you I was trying to eat healthy for Sarah’s wedding? ….? Everything in moderation.

Anyway, the filling. It’s a little crumbly. That’s ok. Expect a little crumbly. The filling will come together in your hands as you roll each truffle.

My #1 Tip

Make sure the rolled truffles are chilled. They are so much easier to dunk into chocolate after chilling in the refrigerator.

You can dip the peanut butter truffles in tempered chocolate or melted untempered chocolate. I prefer just simply melted chocolate because I like these truffles cold. Tempered chocolate should not be refrigerated. (The only time you really need to temper chocolate is when you want a shiny, attractive chocolate coating for candies that will sit at room temperature.)

I melted semi-sweet chocolate in the double boiler. You can use milk chocolate, bittersweet chocolate, or even white chocolate instead. Semi-sweet is the perfect coating for these creamy peanut butter truffles because it isn’t overly sweet. If you do not have a double boiler, use the microwave to melt the chocolate instead. See step #4 in the recipe below for my careful instructions for doing so.

I dipped some truffles all the way into chocolate, coating every single part of the peanut butter center. Alternatively, you can make a Peanut Butter M&M’S® Buckeye of sorts by leaving a top portion of the filling exposed. Do you like buckeye candies??

My #2 Tip

As always, I recommend a dipping tool for creating the most attractive truffles! Stop reading and buy these dipping tools. You will need them for a lot of my new cookbook recipes. Well, you don’t actually need them. But to make dipping candies easier (and prettier!), you should have them in your kitchen.

Enough from me.

CAN YOU HANDLE THIS.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥

Peanut Butter M&M'S® Truffles

Yield: 32-35 truffles

Prep Time: 45 minutes

Total Time: 1 hour, 45 minutes (includes chilling)

These smooth and creamy peanut butter truffles are filled with M&M’S® and topped with rich chocolate. A homemade candy proving that there is no better combination than peanut butter and chocolate!

Print Recipe

Ingredients:

• 1/2 cup (115g) unsalted butter, softened to room temperature


• 3/4 cup (185g) creamy peanut butter (not natural style)


• 1/2 teaspoon vanilla extract


• 1/8 teaspoon salt


• 3 cups (360g) confectioners’ sugar


• 1/2 cup (100g) M&M’S® Baking Bits


• 16 ounces semi-sweet chocolate, coarsely chopped¹

Special Equipment

• Double boiler (always recommended for melting chocolate- I like this one and this one)


• Handheld or stand mixer fitted with a paddle attachment


• Dipping tool 

Directions:

1. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.


2. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed in a large bowl until creamy - about 2 minutes. Add the peanut butter, vanilla, and salt. Beat on high until combined and creamy. Add the confectioners' sugar and beat on low for 2 minutes until everything is combined. The mixture is supposed to be a little soft, yet crumbly. See photo above for a visual. Using a rubber spatula (or your hands-- I find hands work best!), work the M&M’S® into the peanut butter dough.


3. Begin rolling peanut butter dough into 1-inch balls and place on the baking sheet. You should have about 32-35 balls total.


4. Chill peanut butter balls in the refrigerator for 1 hour or until firm. During the last few minutes of the chilling time, begin melting the chocolate. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easier for dipping the truffles. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping. Alternatively, you can temper the chocolate. If tempering, do not place or store truffles in the refrigerator.


5. Remove peanut butter balls from the refrigerator and dip them in the chocolate using a dipping tool. When dipping, you can fully submerge the truffle OR leave a small portion of peanut butter showing at the top to make them look like buckeyes. When lifting the truffle out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off.


6. Place balls back onto the baking sheet after you dip each one. Allow chocolate to completely set in the refrigerator before serving.


7. Make ahead tip: Layer truffles between sheets of parchment or wax paper in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. Thaw overnight in the refrigerator.

Recipe Notes:

1. I do not recommend using chocolate chips for the coating. Use pure chocolate. You can use semi-sweet like I do, or you can use milk chocolate, bittersweet, or white chocolate.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Today’s recipe is brought to you by my fab friends at M&M®. All opinions expressed are my own.

 

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