These peanut butter truffles are the perfect sweet treat to serve on game day. Cute, fun and easy to make, football truffles are a spin off of our favorite buckeye recipe.
These no bake treats are decorated to resemble footballs for a tasty treat for all ages. However, you can make them in any shape you’d like – no matter how you make them, they are delightful!
These peanut butter football truffles are a TOUCHDOWN! They never last long at parties. In fact, Chris and Adalyn were watching over me just hoping I’d mess up and pass them one sooner. If you’re a fan of peanut butter, I know you’re going to love these as much as we do.
When it comes to serving guests on game day, it’s easy to get stuck serving wings, chips and dips, and all the savory options everyone craves.
However, bringing a dessert to a Super Bowl party is a fun and less expected option. I decided to mix things up with these perfectly sweet and salty truffles.
Of course, you don’t need to make them into the football truffles, you can just roll them into balls and then dip them in chocolate. We’ll show you how!
Why You’ll Love these Football Truffles
- So Easy – You just need a few simple ingredients to make these fun truffles!
- Cute – Perfect for parties. You’ll be the hit of any game day celebration.
- No Bake – That’s right, you don’t have to turn your oven on for these tasty treats!
Shopping List
- Creamy Peanut Butter
- Salted Butter
- Heavy Whipping Cream
- Vanilla Extract
- Powdered Sugar
- Milk Chocolate Melting Wafers (or chips)
- White Chocolate Melting Wafers (for the football stripes)
Variations and Substitutions
- Peanut Butter – Do not use natural peanut butter for this recipe.
- Vanilla – You can sub with almond extract if you prefer. Homemade vanilla extract is my go-to.
- Powdered Sugar – Also known as confectioners’ sugar, the fine texture makes these truffles so creamy. If you don’t have powdered sugar, you can learn how to make powdered sugar here.
- Chocolate Chips – Milk chocolate, semi-sweet or dark chocolate! Bakers’ melting chocolate also works well. Note: After experimenting (and after our photos) we found that Ghirardelli dark or milk chocolate melting wafers work even better than chocolate chips, as they melt perfectly and can be reheated as necessary.
Tools
- Mixer (You can also mix by hand)
- Measuring Cups
- Measuring Spoons
- Baking Sheet (lined with parchment)
- Toothpicks
Tips
- Refrigerate or freeze the dough for at least an hour so that it is easy to roll. After forming the shapes, place in the freezer on a cookie sheet (lined with parchment) for about an hour. It made them easier to dip and didn’t change the texture or taste.
- A toothpick is best for dipping the chilled peanut butter into the melted chocolate. The hole gets covered up by the “laces” so it doesn’t have to look perfect.
- Work in batches, because the chilled peanut butter does defrost quickly after pulling from the fridge or freezer.
- Save your excess chocolate that gets left on the parchment paper as these set up. You can re-heat it and use it for your next batch!
- For the laces, use melted white chocolate (we needed approximately 1/4 cup of the Ghirardelli white chocolate melting wafers). Snip the end of a plastic baggie for piping.
Frequently Asked Questions
These truffles are the perfect make ahead snack and can be made days ahead of time and stored in the fridge, leaving you more time to be the hostess with the most-ess! This is a great recipe to get the kids in the kitchen too, they’ll love rolling them into the football shapes!
It’s best to use creamy peanut butter for this recipe, and not the natural kind. They are so yummy and so easy to make. Fuss free, easy and make ahead, sweet treats don’t get much better than this!
How to Store
- Room Temperature – These peanut butter truffles will last up to 2-3 days stored on your kitchen counter in an airtight container.
- Refrigerator – Store up to two weeks in the fridge. However, condensation could cause your chocolate (and any frosting decorations) to bleed.
- Freezer – You can also freeze peanut butter truffles for up to three months in the freezer. Store in an airtight container to prevent freezer burn and odors.
More No Bake Treats
Peanut Butter Truffles
Ingredients
- 1 cup creamy peanut butter
- 5 tablespoons salted butter melted
- 1 tablespoon heavy whipping cream
- 1 tablespoon vanilla extract
- 1½ cups powdered sugar
- 1 cup milk chocolate chips or Baker's melting chocolate Ghirardelli melting wafers are our favorites
- ¼ cup white chocolate melting wafers (melted) for the stripes on the football
Instructions
- Combine peanut butter, butter, heavy whipping cream and vanilla. Blend until smooth.1 cup creamy peanut butter, 5 tablespoons salted butter, 1 tablespoon heavy whipping cream, 1 tablespoon vanilla extract
- Add powdered sugar and blend until completely creamy.1½ cups powdered sugar
- Refrigerate or freeze dough 1+ hours.
- Roll 1" dough balls between your hands and roll it like dough on the two sides to form football shapes.
- Melt your chocolate according to package instructions in a small bowl. Using a toothpick, gently dip each chilled peanut butter form into the bowl of chocolate, allowing excess to drip before placing them on parchment paper.1 cup milk chocolate chips or Baker's melting chocolate
- Refrigerate on a parchment lined baking sheet to set.
- Melt white chocolate wafers. Add to a plastic bag with the end cut off for piping, and add lines to create footballs.¼ cup white chocolate melting wafers
Julie’s Tips
Substitutions and Notes
- Creamy Peanut Butter – Do not use natural.
- Milk Chocolate Chips – Milk chocolate, semi-sweet or dark chocolate! We love the Ghirardelli melting wafers for these truffles.
- Refrigerate or freeze the dough for at least an hour so that it is easy to roll. After forming the shapes, place in the freezer on a cookie sheet (lined with parchment) for about an hour. It made them easier to dip and didn’t change the texture or taste.
- A toothpick is best for dipping the chilled peanut butter into the melted chocolate. The hole gets covered up by the “laces” so it doesn’t have to look perfect.
- Work in batches, because the chilled peanut butter does defrost quickly after pulling from the fridge or freezer.
- Save your excess chocolate that gets left on the parchment paper as these set up. You can re-heat it and use it for your next batch!
- For the laces, use melted white chocolate (we needed approximately 1/4 cup of the Ghirardelli white chocolate melting wafers). Snip the end of a plastic baggie for piping.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Explore More
How to Make
- Combine Filling – Combine peanut butter, butter, cream, and vanilla. Add powdered sugar and blend until completely creamy.
- Refrigerate – Refrigerate dough 1+ hours.
- Make Balls – Roll 1″ dough balls between your hands and roll it like dough on the two sides to form football shapes.
- Cover in Chocolate – Melt your chocolate according to instructions and dip, allowing excess to drip before placing them on parchment paper.
- Refrigerate to set.
- Optional: Make Footballs – Using melted white chocolate wafers in a plastic bag with the end snipped, add lines to create footballs.
These look so good. I will try them.
Enjoy!