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Soft and fudgy chocolate peanut butter truffles

  • 0:15 Prep
  • 0:05 Cook
  • 45 Servings


  • 1/2 250g packet ginger nut biscuits
  • 395g can sweetened condensed milk
  • 3/4 cup crunchy peanut butter
  • 50g butter, chopped
  • 2x 250g packets dark chocolate melt
  • Sea salt flakes, to decorate
  • Crushed roasted unsalted peanuts, to decorate
  • Dutch cocoa, to decorate


  • 1
    Grease a 20cm square cake tin. Line with baking paper. Crush biscuits with rolling pin or in a food processor, leaving some texture.
  • 2
    Stir condensed milk, peanut butter and butter in med saucepan over low heat until smooth and just starting to bubble. Remove from heat, stir in biscuit crumbs, pour into tin and smooth top. Refrigerate 3 hours, or until firm.
  • 3
    Scoop out generous teaspoons of mixture and roll into balls.
  • 4
    Melt chocolate in heatproof bowl over pan of simmering water (or in microwave in short bursts). Using two forks, dip balls into chocolate to coat. Sprinkle sea salt on one-third of truffles; roll one-third in peanuts; leave remaining plain. Chill on tray for 1 hour. Dust plain truffles with cocoa. Store refrigerated.

Source: taste.com.au


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