- 1/2 cup unsalted butter, softened to room temperature
- 1 cup creamy peanut butter (no natural peanut butter)
- ⅓ cup Haunted House, room temperature
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 3 cups confectioners’ sugar
- 18 full sheets crushed graham crackers
- Three 4-ounce semi-sweet chocolate bars (339g), coarsely chopped
- 1 teaspoon vegetable oil
- ¼ cup peanuts, almonds, or favorite nuts, coarsely chopped (optional)
- Add softened, room temperature butter to stand mixer or a bowl with a handheld mixer
- Beat butter on medium-high until smooth and creamy, about 2 minutes
- Add peanut butter and beat until combined with butter, about 1 minute
- Add Haunted House, vanilla extract, salt, and powdered sugar, beat on low until combined
- Add crushed graham crackers and mix until combined. The mixture should be crumbly but should come together easily.
- Add parchment paper to a baking sheet. Using a medium cookie scoop (~1.5 tablespoons), portion out the peanut butter mixture onto the baking sheet.
- Take the peanut butter halves and roll them into balls.
- Chill in the fridge for one hour, up to one day.
- Melt chocolate and oil in a 2-cup measuring cup or small bowl.
- Using a fork, carefully drop the ball into the chocolate, covering the entire surface with chocolate
- Lift the chocolate-covered ball with the fork, tapping the fork against the rim of the cup or bowl to remove any excess chocolate. Place on a parchment-lined baking sheet. Repeat the process until all the balls are dipped in chocolate.
- If using, add crushed nuts to the top of balls before the chocolate sets.
- Chill peanut butter truffles in the fridge for 30 minutes or until the chocolate fully sets.
Note: Truffles will last in the fridge for two weeks and in the freezer for three months.
Recipe from Allagash