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.

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 a peanut butter cup. Like my peanut butter balls, but with M&Ms inside!

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!!


Peanut Butter M&M’S® Truffles

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: 32-35 truffles
  • Category: Candy
  • Method: No Bake
  • Cuisine: American


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 pure 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 chopped*


  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.


  1. Make Ahead & Freezing Instructions: 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.
  2. Special Tools: Double boiler (always recommended for melting chocolate- I like this one and this one), KitchenAid hand mixer or stand mixer, dipping tool
  3. Chocolate: 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.

Keywords: peanut butter truffles, M&Ms truffles


  1. 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. 

  2. 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? 

  3. 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! 

  4. 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 😉

  5. 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?

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

    2. I agree. I made these a couple of years ago and they turned out amazing. But, I believe I used 2 cups then off previous comments. Mine taste only like sugar and I used Jif creamy peanut butter. It is disappointing.

  6. Where exactly do you find pure chocolate for dipping? I have looked for years and can only ever find chocolate chips or dipping chocolate like almond bark. Neither are very good in my book, so I’m hoping you can shed some light. Thanks!

    1. Sold right by the chocolate chips, there are usually “baking bars” like Baker’s brand or Ghirardelli. That’s the pure chocolate you want for dipping.

      1. Sometimes the baking bars (semi-sweet, bittersweet and milk) are in the candy aisle. I think it’s because the shelving is already in place to accommodate that shape — because Hersheys chocolate bars and the like are there.

  7. Should I add shortening to the chocolate in order for the chocolate to set properly? A previous recipe that I had for these called for it.

  8. Hi Sally, I noticed on this recipe and several others, it calls for a mixer with a paddle attachment. Is the paddle attachment necessary? Is there an alternative? Right now I only have a standard beater attachment. Would it be better to use that or maybe mix by hand? 

  9. Amazing amazing amazing.  I make buckeyes every year because they are my husbands very favorite candy.  This year I used this recipe instead and didn’t mention that I had changed them.  He ate one a couple of hours ago and since then has commented probably 20 times about how delicious they are.  “Did you use a different peanut butter?  Different chocolate this year?”  “I don’t know why but the are extra good this year!”  Thank you Sally…for yet another wonderful and most importantly, successful recipe!

  10. Hi Sally ! I just wanted to show you that your recipe travels the world ! We are from France and i was looking at your website when my 7 years old son saw the peanut butter mms truffles. And he said “mum, let’s do that”. Some days later, he did it alone ! The result isn’t as perfect as yours, but he did it alone, and he was so proud ! Look at that on my website, and thank you for sharing. I love usa, i came 7 times, et this recipe reminds me a lot of things…. Bye.

  11. Yum! These are amazing. My 1 and 2 yr old sons just devor them whenever they get the chance! So glad they like pb!. My UK husband thinks it is awful! 🙁 I dont have a double boiler so just melted choc in the microwave. Didnt work quite as well but still turned out good enough to serve to our visitors!

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