Peanut Butter Truffles

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These peanut buttery bites are a favorite in our family. Every time Jason’s grandmother comes to visit, we make her a huge batch. She freezes them and pulls a couple out when sweet tooth is calling.

These truffles make for a perfect Christmas Cookie Exchange recipe. You will totally take home the prize for best taste with very little effort. Enjoy!

Peanut Butter Truffles



  • 1 1/3 cups peanut butter
  • 1 cup sugar
  • 1 cup agave or honey
  • 1 tbsp. vanilla extract
  • salt, just a pinch
  • 4 cups quick cooking oats
  • 1 cup peanuts, chopped


Using the method of a double boiler, melt peanut butter– place water in a small sauce pot and bring to a bowl. Find a metal or glass bowl that fits over top the pot. As the steam rises from the boiling water, it will melt the peanut butter. Once the peanut butter is creamy, add sugar. Stir to combine and allow the heat to melt the sugar into the peanut butter. Remove from heat and add in agave, a pinch of salt and vanilla. Stir to combine. Gently fold in oats. Use a small cookie scoop to transfer to a baking sheet lined with wax paper. Place the truffles into the center of your palms, rolling them into the shape of a ball. You might want to wet your hands and the scooper because the mixture will be very sticky. Pour chopped peanuts into a shallow dish and roll truffle around until coated. Transfer truffles back on baking sheet and chill for 30-1 hour to set.

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  1. Rob Barron says:

    Sounds yummy. Do you not cook the oats?

  2. No, it’s not necessary.

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