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!!

Print

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

Description

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!


Ingredients

  • 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*

Instructions

  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.

Notes

  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

117 Comments

  1. these sound so decadent and peanut buttery! might be tempted to try these with peanut or peanut butter m&ms (;

  2. I wish they made the minis in different flavors…I realize some would be impossible, but what about the coconut ones? Or white chocolate? 🙂 These truffles are so cute…so excited for your candy cookbook! I’d love to try dipping them in butterscotch; hopefully those chips work the same way as chocolate if you add vegetable oil…hmmm 😉

  3. Sally, I was always so jealous of the families who had crystal candy jars adored over a buffet table or end table loaded in M&M’s! I was NOT that family. I vow to change. My close friend is a HUGE M&M trinket collector so I will have to tell her about their Pinterest page. Her house is ALL M&M’s collectors items. Another great recipe, you really can’t go wrong with chocolate and peanut butter though =) 

  4. Dipping tools?! I’ve been using a spoon and fork, and it’s always tough to make the truffles look good. I have to try these!
    Oh, and the truffles are kinda sorta my favorite flavor ever, so gotta try those too!

  5. How did you know that I woke up totally exhausted and needing something to brighten my Monday? Because these peanut butter and chocolate and M&Ms!!! truffles? They are doing just that! Pinned!

  6. I posted Buckeyes just a few weeks ago on my blog because I had AUTHENTIC ones when I was visiting Ohio State for a work conference! That’s exactly what I thought as soon as I saw the first picture! M&M’s Buckeyes sound like something I need in my life! Plus they’re soooo cute. Also, Peanut M&M’s are also my fav. Matt spelled out “WILL YOU BE MY GF” on my bed in Peanut M&M’s 7 and 1/2 years ago. It’s totally why I said yes.

  7. Wow, Sally! These look amazing! The M&M ice cream sandwiches were a huge hit at our family’s Memorial Day barbecue–I know these truffles will be even more popular! 

  8. I am definitely an M&M girl, too! I’ve been consuming the peanutBUTTER M&Ms at an alarming rate over the last few weeks – SO GOOD. But what sounds even better? Peanut butter M&M truffles! Yes!!! I wan planning to make some of our friends buckeyes this week as they are closing on their first house (yaaay!) but THESE are going to have to happen now. Buckeyes on a whole new level. LOVE!!!

  9. I am so happy these are gluten free and I need a few desserts for 4th of July!! I plan to get red whit end blue M&Ms for the tops!

  10. Thanks for your awesome recipes, Sally!
    Question: you say not to use natural peanut butter for this truffle recipe, but natural is the only kind I use. Any suggestions re: how to modify to get good results?
    Thank you. 

    1. Cathy– when I tried these truffles with my homemade peanut butter, the mixture was just too crumbly. When I tried with a store-bought natural style, the mixture was too loose and liquid-y. Altering the amount of confectioners’ sugar could help. I would test things out with your favorite natural style brand. You want a consistency similar to a thick cookie dough.

      1. Thank you, Sally – I’ll experiment!

        PS I made your peanut butter M&M cookies last week. My regular peanut butter cookie recipe, which claims to be the absolute best, is always too crisp. Your recipe is awesome! I made extra dough and put a dozen in the freezer, not yet baked. I took them out of the freezer last night and put them directly into a 375° oven for 11 minutes, and they were very soft and moist. Thank you for this recipe!
        Also, I really appreciate the fact that you use weights to measure ingredients – this brings us all so much closer to the desired results! After purchasing quality ingredients and then investing my time, I have high expectations! Accurate measurement is made so much easier with weights (I live in Canada, and not all our measures are the same as U.S.) Thank you again.

      2. Hello! I’m super excited to make these for the holidays. I’m not American, so I’m a little confused by what you mean by natural peanut butter. Do you mean I should use one with added sugar, etc. like a Kraft brand or would a smooth one that only has peanuts in the ingredients be okay (Kirkland, for example)? Thanks, Anna

      3. Commercial ones with sugar added, yes. You don’t want a natural “just peanuts” kind. While the natural kind is wonderful for eating, it doesn’t hold up in the truffles.

  11. i will be making these immediately when i return from Mexico !!! sadly, not before because I have zero self control with sweets 😀  

  12. Sally – how frickin cool is it that your working with THE M&M’s brand?!  Such an amazing experience for sure (and hello, all the free m&m’s you could hope for :))). This recipe could not be more delicious, and yes, I do love buckeyes!  I always love your helpful tips, too.  I like re-learning about tempered chocolate and melting chocolate and when to use it.  I love learning!  Thanks, Sally!

  13. As usual another yummy recipe. But Sally – you are so so expert on this stuff, what is tempered chocolate vs non tempered chocolate??? And yes, I just ordered the dipping tools! Thanks for that, I would never have guessed there was such a thing. Oh, and I am on the hunt for 4th of July M&Ms, going to Target today and hope to get some and then making these for the 4th!!

    1. Donna, tempering chocolate is a process of heating and cooling chocolate in a precise way to achieve a glossy, smooth finish. It also ensures that satisfying “snap” when biting into it. It requires the use of a chocolate thermometer. It’s a little time consuming, so I only temper chocolate when I absolutely have to.

  14. I have never made truffles before, but seeing these pictures makes me want to start making them all.

  15. I have found that chilling the truffles before dipping also causes the chocolate to set much faster, decreasing the time you have to wait before taste testing!! 
    I usually put tolled truffles in the freezer for a couple of hours before dipping. 

  16. These truffles look like the bomb! Even though I don’t eat candy, I would eat peanut m&ms so these truffles look like heaven! 

  17. I think my heart just exploded from excitement. The only thing to make these better would be if the mini M&Ms were dark chocolate! I’m a bittersweet person 😉 Currently, I am staring at our multiple M&M and Hershey kiss jars as I type this. Is it just me or do the blue ones always taste better? I never ate the brown ones. Or at least… saved them for last.

  18. Hi! This recipe looks absolutely incredible and I cannot wait to try it! I can’t seem to find M&M Baking bits at any store near me, would just regular size M&M’s work? Thanks!! 

    1. Allie, M&M baking bits are the same as mini M&Ms. You can use regular size, but the mini size is best because you get more in each truffle!

  19. Who doesn’t like a Peanut Butter M&M’s Truffle…like no one! These are PERFECT Sally! Those photos just make me drool! Need to whip up a batch of these for the 4th of July festivities!

  20. Hi there… Hope the wedding went well!!!
    These look super good, but my 5yr old can not have red dye… ugh…. well he can but then we pay a price for it later when he is terror. Lol. However I do have a question, my Mom and my sister are coming up this weekend from GA\FL and we are having a big family thing. Peaches are on sale and I grabbed about 10 lb. I want to make either a cobbler or pie, do you have a recipe on the site that would work for either of those? Or should I just use my 1950 BC cookbook? Lol. So far my family has liked your recipes better though! 

  21. omg I LOVE that you put m&ms inside of the truffles.  I do love me some pb/choc desserts but usually find traditional buckeyes to be too much sweet peanut butter, so the m&ms will give it some nice texture!  Excited for your cookbook to come out – I haven’t ventured into candy too much yet but you make it seem so approachable and adorable!

    – Amy

  22. PB Truffles are life! These look so wonderful, Sally. I love the twist with M&Ms. These would be gone in a few seconds at my house. 

  23. I certainly think I can handle my share of these truffles for sure! I love that they are a combination of my two favourite chocolate treats: peanut butter cups and m&ms. m&ms are certainly a part of our family life too – my sister had giant jars of them on the lolly table at her wedding 🙂
    I can’t wait to make these as a treat for her and our whole family. I know they are going to be loved 🙂 

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