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Happy December 1st everyone!!!
The countdown has begun. Exactly Twenty-Five Days Till Christmas!! hehe! 🙂
PLEASE tell me that you all have plans to park it on the couch tonight and watch ABC Family’s 25-Days of Christmas?!?! Honestly, this has to be one of my favorite things to do on these cozy December nights. I may just have to run over to Mom and Dad’s house tonight and use their TV to get my fix in, since I don’t actually have cable at my house. See I don’t normally watch like any TV, but in December? Well that can all change, cause um, you know I have to shove in just as many cheesy Christmas movies as I do cookies.
OKAY, I may do a bit more cookie eating, but you know, I try.
Anywhoo, what are everyone’s plans for the month? Lots of Christmas baking I hope? Maybe some homemade gift making too?? You know I am going to be baking, cooking and dancing my butt off to Christmas music. I don’t know what’s going on this holiday season, but I am ready to embrace the holiday spirit… like full force.
I want to bake everything I can, have a house decorated like every Who down in Whoville and listen to Christmas music 24/7. Am I disgusting you?? UGH. Sorry, but really, don’t be such a GRINCH.
SOO. Most of my family all left Sunday night. Bren and his girlfriend Lyndsie are still here, as is Blake, but I have realized that I only have t-minus nineteen days to regroup, stock up and test out all my Christmas recipes.
What I learned from my much smaller Thanksgiving group:
…snacks are a must.
…healthier snacks are surprisingly welcomed with open arms…from the girls…and Brendan!
…baked brie wrapped in puff pastry is welcomed with even more open arms.
…drinks are probably even more important than snacks…but then the snacks are needed to soak up the drinks. <–truth.
…big dinners are extremely important.
…so is oven space…broken ovens are a NO, NO (cough, cough, mom & dad, cough, cough, get your oven fixed).
…truffles for all make a happy bunch.
…especially these truffles. duh.
Oh these truffles. They really could not be better. I mean, caramel? Peanut butter? Chocolate? Bite size??
YES.
Honestly, I could go on and on about these truffles, but since I really just want you to get right down to making them, I will keep this quick.
Although these truffles may sound like they could potentially be a bit of work, they’re actually very simple. Everything gets made in one pot, then you roll, dip in chocolate and eat till your stomach is full of chocolatey, caramel goodness. Yup. That’s the way you do it.
Oh and these are best when served with a nice cold glass of milk. I mean, you wouldn’t want to disappoint dear old Santa now would you.  I know cookies and milk are traditional, but trust me, Santa will thank you!
OKAY. SO. First up – caramel sauce. Begin by melting some sugar on the stove. Next add some salted butter, cream, vanilla and a little bourbon if you are into it. <–this is the caramel portion of these truffles.
Next add some chocolate. Okay, add a lot of chocolate. Stir until it’s melted, smooth and beautiful. Taste.
YUM.
Then add dollops of creamy peanut butter and swirl it through that pot of chocolate Christmas heaven. Taste.
Double YUM.
Then just chill until set, roll into balls, freeze until firm, dip into chocolate. Taste…
Eyes roll back, no words can be spoken, current thoughts go something like this: oh my gosh, this is what heaven tastes like. <–a little dramatic, but true.
I could not think of a better way to kick off the holiday season than with these truffles. They’re perfect for gifting, perfect for parties and obviously perfect for treating yourself.
I mean. OF COURSE.
ALSO. I Â feel like I should give you fair warning. My photos this month are well… CHRISTMAS. Like I have been having way too much fun adding pops of holiday cheer to all my photos. If you hate Christmas I am sorry. Regular content will return January 1st.
Salted Peanut Butter Caramel Chocolate Truffles.
Servings: 40 Truffles
Calories Per Serving: 165 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 cup granulated sugar
- 1 1/2 cups heavy cream at room temperature
- 8 tablespoons salted butter softened, 1 stick
- 1 tablespoon bourbon optional
- 1 teaspoons vanilla bean seed removed (or 2 vanilla extract)
- 12 ounces semi-sweet or dark chocolate chopped, about 400 grams
- 1 cup creamy peanut butter
- 6 ounces dark dark chocolate melted
- flaky sea salt + cocoa powder for sprinkling
Instructions
- In a dry, large deep heavy pot cook the sugar over moderately high heat, stirring constantly with a heat proof rubber spatula until the sugar has melted and turns a deep golden caramel color. Remove the skillet from the heat and add the chunks of butter one by one, whisk until combined. The caramel will bubble, this is ok. Now slowly add the cream and then whisk until combined. Return the pot to the heat and cook the mixture over moderate heat, stirring until the caramel has thickened, about 3-5 minutes. Remove from the heat, stir in the bourbon (if using) and the vanilla. Add the chopped chocolate and stir until smooth and melted.
- Now add the peanut butter in tablespoon increments, gently stirring to swirl the peanut butter into the chocolate. Don't fully incorporate the peanut butter into the chocolate, as we are going for swirls of peanut butter.
- Cover the mixture and refrigerate for 2–3 hours or until set. Once set, roll tablespoonfuls of the mixture into balls and place on a cookie sheet lined with parchment paper. Freeze for 1 hour or until firm. Dip the truffles in the melted chocolate and place on a cookie sheet lined with parchment paper. Refrigerate for 1 hour or until the chocolate is set. If desired, dust with cocoa powder and sprinkle with flaky sea salt
Notes
*Adapted from [Donna Hay | https://www.donnahay.com.au/recipes/chocolate-caramel-truffles].
Until then, can we please eat Salted Peanut Butter Caramel Chocolate Truffles? Cool.
It was my first time making truffles and these are amazing! Great recipe! I’m wondering if you have any tips for rolling the refrigerated truffle mix into balls. I did it by hand but it was very messy and by the end I couldn’t even roll it as the chocolate was all melted. Thanks!
Anita
Hey Anita! It is best to keep the truffle mix as cold as possible. I recommend rolling them in batches and keep the remaining dough in the fridge so that it stays chilled. Hope this helps! Please let me know if you have any other questions. So glad you loved this recipe and had a great Christmas! Thanks so much and happy Holidays!! xTieghan ?
I like to use a small cookie scoop or melon baller to scoop all the truffle mix into rough balls, then place them back in the fridge for 15 minutes or so before giving them a quick roll to perfect their shape. This minimizes hand contact so they soften up less. To be honest, I often skip the hand rolling and leave them dome shaped because I personally dislike the hassle of chocolatey hands.
I’m a candy maker and I have GOT to try this recipe! It looks so delicious! Also, I love reading your blog. Can we be friends? Haha! Seriously, I love how your personality comes through (and I love your “pops of holiday cheer”. 🙂
Of course Lori! Haha this is so sweet! Thank you!
Hi, how long can they be stored for? I’d like to gift them to my grandma 🙂
HI! These last up to a week (possibly longer) in the fridge. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? ?
Is it possible to freeze the “dough” for e few days before making the balls?
HI! I wouldn’t freeze it, but it will keep in the fridge for up to a week. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
Hey!! I want to make these for a work giveaway…
1) How long will they last at room temperature?
2) How far in advance can I make them? (Example: If I make them on Saturday or Sunday, will they last until Tuesday or WEdnesday?)
HI! So these will stay good at room temp for 6 or so hours, but I recommend storing them in the fridge if you are in a warm place. Otherwise, they keep great in a cool dry place. I would say if you make them on Sunday they should be good until Tuesday and probably Wednesday, but I would do Tuesday if possible just to be safe. Let me know if you have other questions. hope you love these and Merry Christmas! Thanks!
Hi I’ve tried twice to make these and as soon as I’ve added the butter it hardened up like a rock. Is there something I need to be doing?
Hey Rebecca! It sounds like the caramel is too hot when you are adding the butter. I would let the caramel cool maybe 5 minutes then add the room temp butter. If it still starts to harden, just keep stirring until it melts, it’s should soften back up. Let me know if you have questions. Thank you and Merry Christmas!
I made it last night and my family is obsessed!
Thank you for this amazing recipe <3
That is awesome! Thanks!
These are gorgeous! Thank you for you sharing your awesome skills.
Made these for a holiday treat and they were just fabulous! Flavors were super dense and rich, and the essence of decadence. Thank you for providing such a wonderful recipe!
So happy you loved them! Thank you!!
These look amazing! I want to make them as Christmas presents but I’ve not used an American recipe before (I’m in the UK).
I’ve had a look on some USA/UK conversion websites and all the measurements are coming up slightly different. Does this sound right?
200g granulated sugar (1 cup)
375ml heavy cream, at room temperature (1 1/2 cups)
113g salted butter, softened (8 tablespoons / 1 stick)
1 tablespoon bourbon (optional)
1 vanilla bean, seed removed (or 2 teaspoons vanilla extract)
340g semi-sweet or dark chocolate, chopped (12 ounces)
250g creamy peanut butter (1 cup)
170g dark dark chocolate, melted (6oz)
flaky sea salt + cocoa powder, for sprinkling
Thank you.
Hey Jessica! I really cant say for sure since I don’t know the measurements in grams myself, but if you put them through a conversion site I am sure that you have the right amounts. Hope you LOVE these and let me know if you have any other questions! Thanks! Happy Holidays 🙂
Can’t wait to try these! How long do they keep in the fridge?
Thanks!
Thanks! At least a week! 🙂
I made them last week and they were delicious. The peanut butter swirls in the truffles are a really great idea. I gave them away as presents and everyone loved them. I’m almost regretting giving them away since they were so yummy. Thank you for the great recipe!
This is awesome! THANK YOU! 🙂 Merry Christmas!
These look sooo good! Quick question: would I store them in the fridge?
Hey Jamie! Yes, in the fridge is best, but they can be kept in a cool place at well. I like the fridge best though!
I love how you photographed your teeth marks in the truffle, It makes me want to really eat them. Good touch.
Gah! These are so gorgeous. The lighting, the cocoa powder, so beautiful.
going to try these…can I make a suggestion on your recipes….can you have your website name on every recipe….when I copy and paste…I have to also type your name on it for remember….so I know to go back and give you credit….i don’t make right away and have so many recipes….thanks
Great Idea! I will work on that!