No Bake Peanut Butter Truffles
Happy Friday, Friends! We’re having truffles.
And no, I’m not talking just any run-of-the-mill truffle. These are no bake truffles.
As in no oven, no cooking, no nothin’, sista.
Oh and there’s peanut butter. PEANUT BUTTER.
Yeah, I know. Your day just got awesome.
The holidays are wreaking utter havoc on my sanity, and we know I didn’t have much to begin with. My daily to-do list is a never-ending blur of working, gift buying, food shopping, recipe testing, and pretending to be human – It’s really glamorous being me. It’s like all of sudden it turns December 1st and the whole world is screaming go, go, gooo!!! And I’m just like girrrl, please – Where’s the wine?
So somewhere in between my
bottles glasses of pinot noir and my eye rolling at basically every other person I come into contact with, I managed to put together these truffles. Frankly I shouldn’t be applauding myself for this effort, because these really couldn’t be any easier. I mean, I guess just eating the shortbread/peanut butter mixture straight out of the food processor is easier – surprise! I did that – but odds are you have more self-respect than me.
I’m not exactly reinventing the wheel here, I know, but I do think these truffles have a special kind of pizzazz. It all started one restless evening when I found myself spoon deep in a jar of Smooth Operator Peanut Butter. I was standing in my kitchen chilling in my pj’s (as all adults do), my only light source coming from the fridge (yeah… this is about to get pathetic), which I had propped open so I could spread some jelly onto my PB covered spoon (I know! pitiful). As I stood there thinking about what a sad, cautionary tale I had become, I absent-mindedly put the PB in the fridge, closed the door, and shuffled my bum to bed.
Two days and an emergency therapy session later, I found my chilled PB and had an instant revelation – Truffles! My life needed Peanut Butter Truffles.
Shortbread cookies have a nice thick texture and buttery taste, so I figured they’d be perfect to combine with PB. A taste test (or twelve) from the food processor proved my instincts were spot on, but unfortunately the two created a mixture that was just too soft – I couldn’t roll them into balls. So I decided to take a risk and throw in a few tablespoons of cream cheese, which ended up being the perfect thickener. The cream cheese coarsened up my mix, lending just the right consistency to shape my balls without diminishing their flavor.
And from there, everything was smooth, delicious sailing.
I decided to garnish my truffles with festive sprinkles, but feel free to use chopped almonds, coconut, crushed pretzels, anything! Have fun with it, eat them at midnight, talk to your shrink about them, whatever.
No shame in the truffle game.
No Bake Peanut Butter Truffles
- In food processor pulse shortbread cookies until finely ground. Next, add in peanut butter and blend into a smooth, thick mixture. Lastly add cream cheese, pulsing again until a coarse meal has formed.
- Using your hands, squeeze and roll the cookie mixture into golf ball size pieces, then place on parchment lined baking sheet. Repeat until all ingredients have been used, then place in refrigerator to chill for 2 hours.
- When ready, in double boiler melt chocolate chips and vegetable oil over medium-low heat until smooth. Using a fork, dip the balls into the chocolate, coating completely before returning to baking sheet. Garnish with sprinkles, then repeat as necessary. Chill in refrigerator for at least 1 hour, then serve once truffles are set.