Peanut Butter M&M’S® Truffles.

These smooth and creamy peanut butter truffles are filled with M&M’S® and topped with rich chocolate. A homemade candy proving that there is no better combination than peanut butter and chocolate!

A homemade candy proving that there is no better combination than peanut butter and chocolate!!

I come from a M&M’S® family.

A colorful assortment of M&M’S® in mom’s crystal candy jar was simply apart of the home decor. Green and red for Christmas, pastels for Easter, Peanut M&M’S® (faaaaavorite) around my birthday. Now that I have my own house, M&M’S® grace the top of the buffet table on the regular. In fact, my friends usually take a straight shot from the front door to the candy jar when they visit.

It’s def the chocolate that draws them all in, not their friend Sally.

A homemade candy proving that there is no better combination than peanut butter and chocolate!!

So when M&M’S® got in touch with me for a little collaboration, I jumped at the opportunity to work with a brand that’s always been apart of my family. They just launched their new Pinterest page, a goldmine for M&M’S® aficionados, and asked that I put my own M&M’S® spin on a few new recipes. Last month? M&M® Ice Cream Cookie Sandwiches (with no-churn ice cream!! and homemade super soft cookies!! more exclamation points!!). And today? It’s all about the peanut butter.

And the new M&M’S® Baking Bits. Ahhh! You already know them as mini M&M’S®, but now they can be found in the baking aisle with the name M&M’S® Minis Milk Chocolate Baking Bits.

What we have today is a recipe I’ve been dreaming up since finishing my manuscript. Yes, I’m talking about truffles. Creamy peanut butter is the base of the truffle filling. Paired with confectioners’ sugar and butter, the peanut butter filling tastes like that of a peanut butter cup. A giant peanut butter cup. Yes.

Peanut Butter M&M Truffles

But I don’t stop there. I add M&M’S® Baking Bits to the peanut butter filling. Because everyone needs a little colorful crunch inside all this chocolate and peanut butter insanity.

Remember when I told you I was trying to eat healthy for Sarah’s wedding? ….? Everything in moderation.

Anyway, the filling. It’s a little crumbly. That’s ok. Expect a little crumbly. The filling will come together in your hands as you roll each truffle.

My #1 Tip

Make sure the rolled truffles are chilled. They are so much easier to dunk into chocolate after chilling in the refrigerator.

A homemade candy proving that there is no better combination than peanut butter and chocolate!!

Peanut Butter M&M Truffles

You can dip the peanut butter truffles in tempered chocolate or melted untempered chocolate. I prefer just simply melted chocolate because I like these truffles cold. Tempered chocolate should not be refrigerated. (The only time you really need to temper chocolate is when you want a shiny, attractive chocolate coating for candies that will sit at room temperature.)

I melted semi-sweet chocolate in the double boiler. You can use milk chocolate, bittersweet chocolate, or even white chocolate instead. Semi-sweet is the perfect coating for these creamy peanut butter truffles because it isn’t overly sweet. If you do not have a double boiler, use the microwave to melt the chocolate instead. See step #4 in the recipe below for my careful instructions for doing so.

A homemade candy proving that there is no better combination than peanut butter and chocolate!!

I dipped some truffles all the way into chocolate, coating every single part of the peanut butter center. Alternatively, you can make a Peanut Butter M&M’S® Buckeye of sorts by leaving a top portion of the filling exposed. Do you like buckeye candies??

My #2 Tip

As always, I recommend a dipping tool for creating the most attractive truffles! Stop reading and buy these dipping tools. You will need them for a lot of my new cookbook recipes. Well, you don’t actually need them. But to make dipping candies easier (and prettier!), you should have them in your kitchen.

A homemade candy proving that there is no better combination than peanut butter and chocolate!!

Enough from me.


Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Peanut Butter M&M'S® Truffles

Yield: 32-35 truffles

Prep Time: 45 minutes

Total Time: 1 hour, 45 minutes (includes chilling)

Print Recipe

These smooth and creamy peanut butter truffles are filled with M&M’S® and topped with rich chocolate. A homemade candy proving that there is no better combination than peanut butter and chocolate!


  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (185g) creamy peanut butter (not natural style)
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3 cups (360g) confectioners’ sugar
  • 1/2 cup (100g) M&M’S® Baking Bits
  • 16 ounces semi-sweet chocolate, coarsely chopped1

Special Equipment

  • Double boiler (always recommended for melting chocolate- I like this one and this one)
  • Handheld or stand mixer fitted with a paddle attachment
  • Dipping tool 


  1. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  2. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed in a large bowl until creamy - about 2 minutes. Add the peanut butter, vanilla, and salt. Beat on high until combined and creamy. Add the confectioners' sugar and beat on low for 2 minutes until everything is combined. The mixture is supposed to be a little soft, yet crumbly. See photo above for a visual. Using a rubber spatula (or your hands-- I find hands work best!), work the M&M’S® into the peanut butter dough.
  3. Begin rolling peanut butter dough into 1-inch balls and place on the baking sheet. You should have about 32-35 balls total.
  4. Chill peanut butter balls in the refrigerator for 1 hour or until firm. During the last few minutes of the chilling time, begin melting the chocolate. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easier for dipping the truffles. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping. Alternatively, you can temper the chocolate. If tempering, do not place or store truffles in the refrigerator.
  5. Remove peanut butter balls from the refrigerator and dip them in the chocolate using a dipping tool. When dipping, you can fully submerge the truffle OR leave a small portion of peanut butter showing at the top to make them look like buckeyes. When lifting the truffle out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off.
  6. Place balls back onto the baking sheet after you dip each one. Allow chocolate to completely set in the refrigerator before serving.
  7. Make ahead tip: Layer truffles between sheets of parchment or wax paper in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. Thaw overnight in the refrigerator.

Additional Notes:

  1. I do not recommend using chocolate chips for the coating. Use pure chocolate. You can use semi-sweet like I do, or you can use milk chocolate, bittersweet, or white chocolate.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Today’s recipe is brought to you by my fab friends at M&M®. All opinions expressed are my own.



103 Responses to “Peanut Butter M&M’S® Truffles.”

  1. #
    Shelby @ Go Eat and Repeatposted June 23, 2015 at 1:57 pm

    The thought of this being a giant peanut-butter cup sounds amazing! It’s too bad they didn’t make it into your book, but then again I can have this recipe now!


  2. #
    Elle @ Only Taste Mattersposted June 24, 2015 at 9:01 pm

    You merged my two favorite candies into one–Reese’s Peanut Butter Cups and M&Ms! Am I dreaming? Pinned!


  3. #
    Meriem @ Culinary Coutureposted June 25, 2015 at 11:32 am

    YUM! These are perfection in truffle form! 


  4. #
    Thalia @ butter and briocheposted June 28, 2015 at 1:31 am

    Everything that I love! Peanut butter, m&m’s & chocolate… yum!


  5. #
    Christi Noyesposted June 28, 2015 at 11:40 pm

    I made these today and turned out WONDERFUL! First time I’d made anything but cupcakes or lemon bars. One question, however. How did you dip them without marks left by the dipping tool? Which tool did you use? I used the spear and had holes in them, of course. How do you lay them on the silicone mats nicely? Any tips about dipping you feel like sharing? Thanks in advance, and thank you for all of your wonderful recipes. I’ve made several and I can’t think of any that weren’t delicious!


    • Sallyreplied on June 29th, 2015 at 6:59 am

      Christi, I’m so glad you loved them! As far as dipping goes– I’ve had a lot of practice in the past 10 years. And my truffles haven’t always been so pretty. For round candies, like truffles, I use the spiral dipping tool. I dunk the candy the entire way into the chocolate, then lift out with the tool. I tap the tool against the edge of the chocolate bowl to release excess chocolate. Then I hold the dipping tool (with the truffle) over the silicone mat and I, very quickly, twist my hand/wrist so the truffle is now on the mat. And I lift the tool away very quickly. Hopefully you understood that?! Again, it just takes practice.


  6. #
    Anuposted July 4, 2015 at 5:30 am

    Hi Sally

    My son is allergic to nuts.
    Wondering if we can generally substitute peanut butter with Biscoff? If so, should it be by volume or weight?

    PS: I am on a 2 month long vacation. For last 8 months, I have been baking something every weekend. I have crossed out 42 of your recipes. I can’t believe I am itching to end my vacation so I can go home and bake!! What have you done to me!!!!??? :-))


    • Sallyreplied on July 4th, 2015 at 8:27 am

      Hahaha well I’m glad I’m not the ONLY one addicted to baking then. 42 recipes is impressive! And yes, you can use biscoff here!


  7. #
    Allisonposted August 5, 2015 at 9:41 pm

    Hi Sally! I’ve made these probably a dozen times for my parents and my friends. They are OBSESSED with them. I do have one question for my own knowledge purpose, why do you not recommend using melted chocolate chips for the coating? I’ve been using solid chocolate all of the other times I’ve made them, but I’m out and I need to make these for another function.


    • Sallyreplied on August 6th, 2015 at 8:42 am

      Chocolate chips don’t melt down properly for best taste, texture, and ease of dipping. When melted, though, the chocolate is quite thick and coating neatly is nearly impossible. You can thin it out with a little oil, but then the chocolate isn’t as tasty.


    • Chrystinareplied on December 21st, 2015 at 11:46 pm

      I actually made these tonight with semi sweet chocolate chips. I added a tiny bit of coconut oil to the chips when melting. They turned out great and didn’t have an oily taste at all. Still sweet and delicious.


  8. #
    Kelsieposted August 12, 2015 at 9:45 am

    Hey, I’m making cake pops for the first time on the weekend for my nephews birthday. I was wondering if you could give me any tips because people keep saying how it turns out a disaster. 
    Also would I be able to dye white chocolate with gel food colouring? I don’t have time to order any candy melts. 


    • Sallyreplied on August 12th, 2015 at 1:10 pm

      Make sure you don’t use too much frosting– too wet cake pop mixture won’t stick or roll into balls very easily. You can tint melted white chocolate with a touch of oil-based coloring.


  9. #
    Meganposted September 5, 2015 at 10:30 pm

    Hi Sally! I made these today with my new dipping tool! Living in Ohio, this is not my first time making Buckeyes, but it was my first time making them upgraded with m&m’s!! Question: how do you recommend getting them off the dipping tool without messing up the tops? In referring to the ones not totally covered that is- they buckeye style ones! Thanks!


    • Sallyreplied on September 7th, 2015 at 7:26 am

      A toothpick helps slide the buckeye off the tool! So glad you tried them Megan, thanks!


  10. #
    Jenny Hayposted October 10, 2015 at 8:58 pm

    I made these for a Bar Mitzvah, and they were a huge hit.  The addition of mini-M&M’s gives a delightful crunch.   I made the truffles and put them in the freezer two weeks ahead of time.  I dipped them the day before the party.  They freeze really well.  


  11. #
    Capriceposted October 13, 2015 at 4:25 pm

    Woow Sally these look SO delicious!!

    I definitely wanna try them!!! Love your photos so much!!! xxx from germany,



  12. #
    mpposted October 28, 2015 at 7:46 am

    Do you mean a semi sweet bakers chocolate bar in the baking section or an actual hershey’s type chocolate bar? What about using something like Candi Quick or Candy Disks?


    • Sallyreplied on October 28th, 2015 at 7:47 pm

      Yep, bakers chocolate bar. Any pure chocolate works. Candy quick or melts work too of course– but you lose that quality flavor since they are not pure chocolate.


  13. #
    Sarah-Janeposted November 8, 2015 at 5:58 pm

    Sally I made these on the weekend and they turned out well. The only problem I had is that my dipping tool (metal and spiral like) kept sticking to the truffles so when I pulled them off sometimes part of the peanut butter truffle stuck to it. Do you have any thoughts? Would it be easier if I froze the truffle before dipping in chocolate? 


    • Sallyreplied on November 8th, 2015 at 9:14 pm

      Sounds like the truffle is too sticky, so freezing should help! Or chilling in the refrigerator for longer.


      • Sarah-Janereplied on November 8th, 2015 at 9:39 pm

        Thank you very much for your quick reply Sally! I have been making my way through your first cook book (had since June and made at least half of the recipes)… and am looking forward to Christmas as my Mum is buying your candy book for me! Hubby a lover of peanut butter so am slowly making my way through all your peanut butter recipes but it’s taking me a while!!! 🙂 So good I can make these things all the way from NZ – and even have some friends making your recipes too once I’ve made them and they have had a taste! 🙂

  14. #
    Amandaposted November 17, 2015 at 6:14 pm

    Can you use the semi chocolate chocolate chips


  15. #
    lisaposted November 28, 2015 at 7:50 pm

    Do you think these would freeze well?


    • Sallyreplied on November 29th, 2015 at 5:46 pm

      Yep! See the make ahead instructions.


      • lisareplied on November 29th, 2015 at 6:41 pm

        I read this recipe several times and right after I posted the comment I saw the make ahead part.  Thanks for your reply!  I made them today and the one I tested was quite delicious.  

  16. #
    Nelposted December 4, 2015 at 8:18 pm

    Woof,  M&M’s brand team… The insistence of the usage of the circle R near your brand name in every possible mention killed any possible legitimacy this recipe might have had. 🙁 way too much brand oversight on this one – seriously, if you’re going to try to develop authenticity through amazing bloggers like this one, tone it down on the in-house counsel oversight! 


  17. #
    Emilyposted December 7, 2015 at 12:22 am

    If these were tempered, how long do you think they would last at room temperature (I’m thinking of mailing them)?


    • Sallyreplied on December 7th, 2015 at 5:20 pm

      I’d say just a few days– the filling should be refrigerated after that.


  18. #
    Morganposted December 8, 2015 at 8:24 pm

    Hello!! So I attempted these today but my mixture came out still creamy rather than crumbly. I’m in the process of trying to salvage them because the filling still tastes yummy and I’d hate to think I’d wasted all the ingredients. I didn’t want to add more sugar because it’s so sweet as it is. Any suggestions??


    • Sallyreplied on December 9th, 2015 at 1:15 pm

      Odd! What kind/brand of peanut butter did you use? With all that sugar, it’s surprising the mixture was so creamy.


  19. #
    Hazel Perryposted December 21, 2015 at 8:15 am

    My daughter Starr made the M&M truffles for her! job she left me out two of them. Yes I will be making them for Christmas Very good and easy 


  20. #
    Michaelposted December 24, 2015 at 3:14 pm

    Could I melt down Hershey kisses.?


  21. #
    Tylerposted December 27, 2015 at 12:35 pm

    Hi Sally!! I made these as part of my family’s Christmas treats this year, and I absolutely LOVE them! I made them just as wrote, however I did use salted butter and didn’t add salt in later. I was so worried that they wouldn’t turn out because awhile ago I tried a Cake Batter truffle from another site and that turned out completely gross, but your M&M truffles are literal perfection.

    I am curious tho, how did you manage to chop your mini M&Ms for the topping? I discovered chopping them with a knife didn’t work, so I ended up putting 3-4 whole mini M&Ms on top instead. Still cute, but I’m curious how you managed to chop yours?

    Thanks again & Happy Holidays!


    • Sallyreplied on December 28th, 2015 at 11:34 am

      Tyler, glad you loved them! I put the M&Ms in a ziplock bag and grabbed a sturdy glass and banged it on top of the M&Ms to slightly crush. Not perfect, but it works!


  22. #
    Kimberleyposted February 4, 2016 at 4:38 pm

    Any idea of calorie content per ball. ? My mum is on a diet and would like one as a great but not if it’s like super high calorie and will ruin all of her hard work. 


    • Sallyreplied on February 5th, 2016 at 8:22 am

      I have no idea– sorry!


  23. #
    Debposted February 11, 2016 at 7:59 pm

    I didn’t read correctly and added the confectionary sugar before I mixed just the peanut butter, vanilla and salt  the batter is just very soft and not crumbly do you think there’s a way they can be salvaged? 


  24. #
    Shariposted February 17, 2016 at 9:03 pm

    Hello! I love all of your recipes! I’m looking forward to trying this one as well. Quick question – If I don’t want to add the additional M&Ms into the mix, can I leave those out and everything else stays the same? Meaning do I need to increase the amount of other ingredients if I leave the M&Ms out? Thank You! 


    • Sallyreplied on February 18th, 2016 at 3:54 pm

      Just leave out the M&Ms. No need to add/remove anything else from the recipe.


  25. #
    Pepper Dasneeposted March 8, 2016 at 8:09 pm

    great ideas! the kids will surely love this 🙂 thank you for sharing!


  26. #
    Marci Loehnerposted March 14, 2016 at 11:16 am

    Mmmm….these look pretty darn good and one I’m sure my kids will want to make with me! Or they may end up nibbling on M&M’s…either way they’ll spend time in the kitchen with Mommy! Off to Pin 😉


  27. #
    Brittanyposted May 20, 2016 at 12:12 am

    These looked absolutely amazing, so I had to make them asap. I added the ingredients to my husbands shopping list and sent him on his way. He ended up getting natural peanut butter, but I used it anyways. Followed the directions exactly and when it came to the 3 CUPS of confectioners sugar it seemed like way too much, I checked the directions 3 or 4 times just to make sure I wasn’t doing it wrong. I left the balls in the fridge overnight and dipped them in the morning, they just continued to crumble. I tried them and I tasted more sugar than peanut butter. Very sad, please help. Is it the natural PB that made it this way? What did I do wrong?


    • Sallyreplied on May 20th, 2016 at 8:37 am

      Hi Brittany! Sorry about your crumbly truffles. Commercial style such as Jif or Skippy is needed to keep the creamier texture.


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