Ingredients:
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 cup graham cracker crumbs
- 1/2 cup mini chocolate chips (plus more for topping)
- 1 cup peanut butter chips (for melting)
- 2 teaspoons coconut oil (for melting)
Directions:
1. In a large bowl, mix the peanut butter and softened butter until creamy and well combined.
2. Gradually add the powdered sugar and graham cracker crumbs, mixing until a dough forms.
3. Fold in the mini chocolate chips until evenly distributed throughout the dough.
4. Using a small cookie scoop or your hands, roll the dough into small, bite-sized balls and place them on a parchment-lined baking sheet. Refrigerate for about 30 minutes to firm up.
5. While the truffles are chilling, melt the peanut butter chips with the coconut oil in the microwave, heating in 30-second intervals and stirring until smooth.
6. Once the truffles have firmed up, dip each one into the melted peanut butter coating, making sure they are completely covered. Place them back on the parchment-lined sheet.
7. While the coating is still wet, sprinkle more mini chocolate chips on top of each truffle to add texture and flavor.
8. Refrigerate the truffles for another 15-20 minutes until the coating has set.
Prep time: 20 minutes | Chill time: 45 minutes | Total time: 1 hour 5 minutes | Servings: 16-18 truffles | Calories: 180 per truffle