Sweet Treats

Recipe—Chocolate Covered Peanut Butter Truffles

This recipe is definitely an oldie and a goodie. The first time I made these was over 20 years ago when I was a Brownie. We made little boxes of these for our moms for Mother’s Day. (My mom was our troop leader so this is actually her recipe.) These are great for any occasion as individual truffles but you can also have fun with various shapes. Occasionally on Easter, my mom would make us homemade peanut butter eggs. I actually did that this Easter for my son’s teachers.

These are super easy to make and they blow Reese’s out of the water! Come on, you know anything with peanut butter and chocolate is going to be delicious. It is a fun and easy recipe to make, so get the kids involved. What kid doesn’t like to get in the kitchen and use their hands? I hope you and your family love these as much as mine.

Note: Finished truffles should be stored in the refrigerator or freezer. My hubby thinks they are best when frozen.


1 1/2 c creamy peanut butter
4 tbsp butter, softened and divided
3 tbsp light corn syrup
1 tsp vanilla
4 tbsp heavy whipping cream
1 lb powdered sugar
24 oz bag of semi sweet chocolate chips


  • In a large mixing bowl beat together the peanut butter, 2 tablespoons of the butter, corn syrup, vanilla, and whipping cream until well incorporated.
  • Add the powdered sugar to the bowl, and using your hands mix until everything is completely incorporated.
  • Pinch off bite size pieces and roll into balls. As you finish the balls place them on a wax paper lined baking sheet.
  • Place the baking sheet in the freezer for at least 30 minutes.
  • Once the balls are frozen, in a medium microwave safe bowl combine the chocolate chips, the remaining 2 tablespoons of butter, and 2 tbsp of water.
  • Microwave the chocolate for 1 minute.
  • Remove the chocolate from the microwave and beat with a fork. If there are still chunks, continue microwaving and stirring in 30 second increments.
  • Once your chocolate is smooth allow it to sit on the counter for a minute.
  • Dip each frozen ball into the melted chocolate and turn until evenly coated and place back on the wax paper covered baking sheet. (I find using a fork works great to remove the balls from the melted wafers so that the extra chocolate can drip off between the prongs.)
  • Once you have finished dipping all the balls place the baking sheet back in the freezer so that the chocolate can set.
  • Enjoy!

Sweet Treats

Recipe—Caramel Pecan Cheesecake Balls

These no-bake caramel pecan cheesecake balls are the type of dessert that make your teeth hurt just looking at them. And I mean that in the best way possible. There is a reason these are bite size servings. They are so rich that you really will only want to eat one, but will probably devour a couple. You just wont be able to resist. They are dangerous like that so beware! I made these for a recent birthday party and had at least half the people ask for the recipe. I’m pretty sure that’s a good thing. These are the perfect party dessert if you are looking for something that is absolutely delicious and bite size.

Note: I ate these frozen as well as refrigerated and they were delicious both ways.

8 oz cream cheese, softened
1 1/2 c graham cracker crumbs
1 c powder sugar
1 bag semi sweet chocolate chips
2 tbsp butter
1/2 c pecans, chopped
1/4 cup caramel sauce


  • In a medium mixing bowl combine the cream cheese, graham cracker crumbs, and powdered sugar. Beat using a mixer until well combined and smooth.
  • Add in more powdered sugar and graham cracker crumbs as needed to make the consistency of a cookie dough so that it is easy to work with.
  • Place bowl in the fridge for a half hour to allow “dough” to set.
  • Using a tablespoon or melon baller scoop up balls and roll in your hand until round in shape.
  • Place each ball on a wax paper lined baking sheet.
  • Place the baking sheet in the freezer for an hour so that the cheesecake balls harden and don’t melt when you are dipping them in the hot chocolate.Melt the chocolate and butter in a double boiler whisking with a fork until smooth. (The step can also be done in the microwave just be sure to check on it and stir every 30 seconds. The chocolate can burn easily.)
  • Dip each ball into the melted chocolate and turn until evenly coated. (I find using a fork works great to remove the balls from the chocolate so that the excess can drip off between the prongs.)
  • Place the chocolate-coated cheesecake balls back on the wax paper covered baking sheet.
  • When you are done dipping each ball drizzle with the caramel sauce. (I find using a zip loc bag with the corner cut off works great. And it is a breeze to clean up, just throw the bag away!)
  • Sprinkle the cheesecake balls with crushed nuts and place in the fridge for at least one hour before consuming.