Fall 2022 Rave Reviews

Allagash Haunted House Peanut Butter Truffles


  • 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)



  1. Add softened, room temperature butter to stand mixer or a bowl with a handheld mixer
  2. Beat butter on medium-high until smooth and creamy, about 2 minutes
  3. Add peanut butter and beat until combined with butter, about 1 minute
  4. Add Haunted House, vanilla extract, salt, and powdered sugar, beat on low until combined
  5. Add crushed graham crackers and mix until combined. The mixture should be crumbly but should come together easily.
  6. 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.
  7. Take the peanut butter halves and roll them into balls.
  8. Chill in the fridge for one hour, up to one day.
  9. Melt chocolate and oil in a 2-cup measuring cup or small bowl.
  10. Using a fork, carefully drop the ball into the chocolate, covering the entire surface with chocolate
  11. 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.
  12. If using, add crushed nuts to the top of balls before the chocolate sets.
  13. 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

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