Desserts

Chocolate Peanut Butter Toffee Truffles

These chocolate peanut butter toffee truffles are filled with crunchy peanut butter, crispy rice cereal, graham crackers, and a boozy kick of kahula. Drenched in rich dark chocolate and topped with sweet toffee bits. These little balls of joy are sure to disappear from the holiday cookie tray!

I’m starting to wonder why I only make these during the holidays, along with my arsenal of cookie recipes! My waistline comes to mind. Without a doubt, these truffles get gobbled up in no time.

I mean…it’s chocolate and peanut butter ya’ll! However, I wanted to give the average peanut butter ball an indulgent upgrade( I love them too, don’t get me wrong). You’ll love the textures and flavors with every bite, too!

Crispy and crunchy from the puffed rice cereal and chunky peanut butter, and the graham crackers add a little cookie flair. Then, of course, the melt-in-your-mouth factor combined with sweet smooth kahlua. Decadent deliciousness, my friends.

You could easily leave out the kahlua, but it plays so well with the chocolate! Now, as obvious as it seems, they need to be refrigerated, or they become a melty mess. BUT… I highly recommend freezing them! The chocolate shell hardens, while the center stays somewhat soft. A whole other tasty sensation.

Ingredient Notes And Substitutions

Ingredients for the chocolate peanut butter toffee truffels

Peanut butter ~ I used chunky for added crunch, but you can use whichever you like or substitute any nut butter. Stay away from oily, natural peanut butter. You’ll have a gloopy mixture.

Powdered sugar ~ adds sweetness and firms up the mixture

Graham crackers ~ act as a binder but also add flavor and texture. You can also buy store-bought graham cracker crumbs.

Puffed rice cereal ~ any brand you prefer, or you can omit it. I like how it adds a little crispiness.

Toffee bits ~ I use these to top the truffles with; however, you could swap out the puffed rice and add the toffee bits instead. Just came to mind right now…hmm, I might try this next time. I used Heath Toffee Bits.

Kahula ~ Feel free to omit it (but it sooo tasty) or substitute rum or bourbon!

Chocolate ~ any chocolate works. Light, dark, semi-sweet, or bittersweet. I prefer a 60% to 72% cacao. I love the huge 72% cacao baking bars at Trader Joe’s. Make sure to use good-quality chocolate. Candy melts are also an option and keep the chocolate from melting off once hardened.

Chocolate peanut butter toffee truffel being dipped into the chocolate

Success Tips For Delicious Truffles

  • Be sure to measure the powdered sugar by spooning it into the measuring cup versus scooping. Too much can dry the mixture out, making them hard to roll.
  • Finely crush the graham crackers. If they are too coarse, the mixture will be too crumbly and won’t bind together well. Alternatively, you can buy store-bought graham cracker crumbs. A nice time saver!
  • Chill the truffles before dipping in the chocolate. This allows the chocolate to adhere more evenly and harden quickly. I put them in the freezer for about 30 minutes.
Tray of chocolate peanut butter toffee truffels

Storage And Freezing Your Chocolate Peanut Butter Toffee Truffles

  • These little balls of joy can be stored at room temperature; however, the chocolate coating will become a little messy. I recommend keeping them in those cute paper cups to keep them clean and cozy. That way, people can just pop em in their mouths without waving to lick their fingers!
  • Refrigeration is your truffle’s best friend. Store them In a tin or plastic container separated between parchment paper. Store for up to 2 weeks.
  • Freezing them is my favorite. This way, you can summon a truffle whenever your sweet tooth demands, and it’s perfect for making ahead and bringing them out for those holiday get-togethers. Freeze in an airtight container separated by parchment paper (or in paper cups) for up to 2 months.

How To Make Chocolate Peanut Butter Toffee Truffles

  1. Make the mixture. In a mixing bowl, peanut butter, finely crushed graham crackers, powdered sugar, kahlua, and sweet and condensed milk. Mix until all the ingredients come together into a dough-like consistency.
  2. Shape the Truffles. Roll them into 1-inch truffle balls. Place the truffle balls on a parchment-lined tray and refrigerate or freezer for about 20 -30 minutes to firm up.
  3. Melt the Chocolate. Set a heatproof bowl over a saucepan filled with 1 inch of water. Add the chocolate and stir frequently until melted and smooth. Alternatively, You can use a microwave in short bursts, stirring until smooth. Let cool
  4. Coat the Truffles. Dip each chilled truffle into the melted chocolate, ensuring it’s completely coated. You can use a fork to help with the dipping process. Allow any excess chocolate to drip off before placing the coated truffles back on the parchment-lined tray.
  5. Sprinkle. While the chocolate is still soft, sprinkle the toffee bits on top. Or try chopped nuts!
  6. Chill and Enjoy: Pop the tray of truffles back into the refrigerator to let the chocolate set completely. Once they’re firm, your Chocolate Peanut Butter Toffee Truffles are ready to be devoured!

Check Out These Other Holiday Sweets!

Bourbon Espresso Pecan Tassies. Like mini pecan pies with a little kick!

Chocolate Peppermint Shortbread Cookies

Gingerbread Biscotti. Quicky & EASY

Gingerbread Banana Muffins. Healthy and delicious

Eggnog White Russian. A dessert or a cocktail

Peppermint Chip And Chocolate Cookies. The perfect cookie exchange cookie!

Chewy Ginger Molasses Cookies. Insanely addictive

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Chocolate Peanut Butter Toffee Truffles


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  • Author: Teri Wallingford
  • Total Time: 50 minutes
  • Yield: 34 1x

Description

These chocolate peanut butter toffee truffles are filled with crunchy peanut butter, crispy rice cereal, graham crackers, and a boozy kick of kahula. Drenched in rich dark chocolate and topped with sweet toffee bits. These little balls of joy are sure to disappear from the holiday cookie tray! 


Ingredients

Units Scale

Chocolate Peanut Butter Toffee Truffles

  • 1 cup peanut butter, chunky or creamy
  • 1 cup finely crushed graham crackers
  • 1 cup powdered sugar
  • 3 tablespoons kahlua (or rum bourbon vanilla)
  • 1/4 cup toffee bits for sprinkling
  • 10 to 12 ounces semisweet chocolate. *See Note Below
  • 3 tablespoons of sweet and condensed milk


Instructions

Chocolate Peanut Butter Toffee Truffles

  1.  In a mixing bowl, peanut butter, finely crushed graham crackers, powdered sugar, kahlua, and sweet and condensed milk. Mix until all the ingredients come together into a dough-like consistency.
  2.  Roll them into 1-inch truffle balls. Place the truffle balls on a parchment-lined tray and refrigerate or freezer for about 20 -30 minutes to firm up.
  3. Melt the Chocolate. Set a heatproof bowl over a saucepan filled with 1 inch of water. Add the chocolate and stir frequently until melted and smooth. Alternatively, You can use a microwave in short bursts, stirring until smooth. Let cool
  4.  Dip each chilled truffle into the melted chocolate, ensuring it’s completely coated. You can use a fork to help with the dipping process. Allow any excess chocolate to drip off before placing the coated truffles back on the parchment-lined tray.
  5.  While the chocolate is still soft, sprinkle the toffee bits on top. Or try chopped nuts!
  6. Pop the tray of truffles back into the refrigerator to let the chocolate set completely. Once they’re firm, your Chocolate Peanut Butter Toffee Truffles are ready to be devoured!

Notes

* Any chocolate works. Light, dark, semi-sweet, or bittersweet. I prefer a 60% to 72% cacao. I love the huge 72% cacao baking bars at Trader Joe’s. Make sure to use good-quality chocolate. Candy melts are also an option to keep the chocolate from melting off once hardened.

** If the dough mixture does not stick together when rolling into balls, add a small amount of sweet and condensed milk or kahlua.

  • Prep Time: 10 minutes Plus 30 minutes of chilling
  • Cook Time: No bake
  • Category: Dessert
  • Method: No bake
  • Cuisine: American

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