Ingredients
3½ cups powdered sugar
1 jar (15 oz) creamy unsweetened peanut butter
¼ cup unsalted butter
1 teaspoon pure vanilla extract
3 tablespoons milk
3 cups bittersweet chocolate chips
1 tablespoon canola or vegetable oil
⅓ cup plus 3 tablespoons mini Reese’s Pieces, divided
Instructions
Make the peanut butter filling – In a large bowl, combine the powdered sugar, peanut butter, vanilla, and softened butter. Using an electric mixer on low speed, beat until the mixture looks crumbly and uniform, about 1 minute.
Add milk to form dough – Add the milk one tablespoon at a time, beating after each addition. Continue until the mixture comes together into a thick, workable dough. The texture should be slightly sticky but scoopable, similar to soft play-doh.
Fold in the first portion of candy – Add ⅓ cup of the mini Reese’s Pieces to the dough. Fold gently with a spatula until evenly distributed.
Shape the truffle balls – Line a large baking sheet with parchment paper. Using a 1-tablespoon scoop or measuring spoon, portion the dough into rounds. Roll each portion between your palms to form a smooth ball. Place the balls on the prepared sheet, spaced about 1 inch apart.
Chill the filling – Transfer the baking sheet to the freezer. Freeze for 1 hour, until the balls are very firm and hold their shape when handled.
Melt the chocolate coating – About 5 minutes before the filling is done chilling, place the bittersweet chocolate chips and canola oil in a microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring after each, until completely smooth. Do not overheat. Let the chocolate cool slightly until it is still liquid but no longer hot to the touch.
Dip the truffles – Remove the peanut butter balls from the freezer. Working one at a time, drop a ball into the melted chocolate. Use a small fork or a dipping tool to turn it and coat completely. Lift the ball out, allowing excess chocolate to drip back into the bowl. Place the dipped truffle back onto the parchment-lined sheet. Repeat with the remaining balls.
Add the topping – While the chocolate is still wet, sprinkle the remaining 3 tablespoons of mini Reese’s Pieces over the tops of the truffles. Gently press each candy piece so it sticks.
Set the truffles – Place the baking sheet in the refrigerator. Chill for 1 hour, until the chocolate is fully hardened.
Serve or store – Serve truffles chilled for the best texture. Store in an airtight container in the refrigerator for up to 10 days, or freeze for up to 2 months.