Let’s just admit it: I’m not the best baker, and I don’t really care. I’m impatient, imprecise, and don’t have much of a sweet tooth, traits that are not beneficial for someone who wants to excel in the world of baked goods. Luckily I have a few great recipes in my back pocket that don’t require a ton of prep or baking yet still yield great results.
I have been making these peanut butter sea salt truffles for a few years now. I first developed the recipe on Endless Simmer and now they’ve become a holiday tradition. They’re sweet but not too sweet, thanks to the addition of salt. (SALT! So important to any sugary treats, in my opinion. I’ve never met a salted caramel I didn’t like.) They’re also really rich, so you only need one or two to feel satisfied. And, probably most importantly, these truffles require next to no effort but are guaranteed to impress everyone at your holiday party. Just trust me on this one.
Peanut Butter Sea Salt Truffles
1tbsp butter, softened
3tbsp creamy peanut butter
2oz cream cheese, softened
1/3c white sugar
½c powdered sugar
1/8c milk (this is mostly to keep the consistency moist enough, add at your own discretion you can use whole, 2%, or nonfat and it won’t make much difference.)
10oz (½ package) chocolate Almond Bark (find it in the baking aisle)
½c fleur de sel/coarse sea salt, for sprinkling
your favorite sprinkles, also for… sprinkling
Mix together the butter, peanut butter, and cream cheese. Cream in both of the sugars. Add the milk a bit at a time, then stir in the flour until everything is evenly combined. It should be a pretty stiff, sugar cookie dough-like consistency.
Form the dough into about 1” balls. Place all your truffle balls onto a plate or tray lined in parchment paper, and let them set in the freezer for about an hour.
Melt down your Almond Bark. Follow the instructions on the package; I prefer the traditional way, melting it on low heat on the stovetop, but I guess you can use the microwave too. It only takes about 5 minutes or so. Pull your peanut butter balls out of the freezer and dip them one at a time into the melted chocolate. I found that the best way to effectively do this was to gently drop them in, roll them around with a fork, then scoop them out and let the excess chocolate drip through the tines back into the pan. Too much melted chocolate on one ball makes a mess.
Deposit each truffle back onto the parchment paper after you dip, and immediately sprinkle a pinch of sea salt and sprinkles on top. Almond bark sets really quickly, so you want to make sure to have your toppings right on hand!
Keep the truffles in a Tupperware or other similar safe storage container, and keep them in the fridge until they’re ready to be devoured.