Your favorite childhood peanut butter jelly sandwich in a creamy decadent truffle form. These truffles are a great twist to the classic buckeye and dare I say even better! The contrast of the salty sweet peanut butter base and sweet tangy jelly results in the perfect balance of salty and sweet. Beware these are highly addictive!!!
The original idea for the cookie came from one of my favorite childhood cookies, the classic buckeye. The standard buckeye recipe typically includes powder sugar, butter, peanut butter, and of course chocolate for dipping.
I wanted to create a more decadent and lighter version of the classic butter filled truffle. A simple swap of cream cheese instead of butter lightened the filling as well as gave a nice cheesecake notes to the base. Following the cheesecake train, I paired the richness of the peanut butter cream cheese base with a strawberry preserve (jam) filling. The tang and sweetness of the strawberries balances as well as complemented the peanut base. Enveloped in a creamy white chocolate and topped with crushed peanuts for extra flare.
Why make these truffles
- Simple pantry ingredients (exception cream cheese)
- Make-ahead and freezer recipe
- Gluten-free
- Dairy-free substitutions like (vivo life, kite hill, etc)
- Substitute Nut butter substitution: Nutella, walnut butter, almond butter, macadamia butter,sunflower butter (for nut free)
- Substitute for you favorite jam or preserve flavor of choice
Storage
The truffles store beautifully wrapped in plastic wrap in an air tight container in the fridge for 7 days or freeze for up to 6 months. Simply defrost truffles overnight in the fridge. You can eat directly from the freezer but they may be a bit harder to chew.
Variations
Feel free to substitute the nut butter for your favorite type combination along with the jam. A great combination would be a Nutella filled truffle with raspberry preserves. Check out my caramel variation of the peanut butter truffle for those who love sea salt caramel and peanut butter.
Easy Make-Ahead Peanut Butter Jelly Truffles
Your favorite childhood peanut butter jelly sandwich in a creamy decadent truffle form.
Ingredients
Instructions
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Using a hand mixer, mix the cream cheese, peanut butter, peanut butter powder, vanilla in a large bowl. Once combined, slowly mix in powder sugar. Scrape sides of bowl in between whisking. Continue until combined.
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In 3 tablespoon portions, divide the batter and roll into a small truffle ball between the palms of your hands. Make a small dimple with your finger into the center of the dough for jam to be held.
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Spoon ½ teaspoon of jam into each truffle hole. Freeze for 1 hour. (Note if truffle dough is loose freeze for 30 minutes before adding jam)
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After freezing for 1 hour, melt the chocolate over a double boiler or in microwave stirring every 30 seconds. Remove truffles from the freezer and dip the truffles in melted chocolate using a toothpick. Place on a wax paper lined baking sheet and decorate with additional chopped nuts.
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Place in the fridge to harden for 30 minutes before serving.Truffles can be stored in fridge for a week or frozen for longer term.
