Peanut Butter and Salted Caramel Truffles

Serves: Makes about 12-14 truffles

Peanut Butter and Salted Caramel Truffles
Peanut Butter and Salted Caramel Truffles Peanut Butter and Salted Caramel Truffles

Three of the best things in the world – peanut butter, milk and dark chocolate and salted caramel. These truffles take a bit of time to make because of the various stages of chilling but it’s not too fiddly. I’m not into intricate, delicate confectionary-as you can see the truffles are by no means perfect- but these are just easy enough to enjoy making them. The peanut butter needs to be a Sun Pat-style smooth brand, basically one where the oil does not separate from the spread and the salted caramel sauce should hold its shape well.


  • 150g good quality milk chocolate callets (or a bar chocolate eg. Creamy Lindt Milk Chocolate, finely chopped)
  • 110g smooth peanut butter -Sun Pat type of peanut butter (see intro)
  • 150g double cream
  • 1 teaspoon vanilla extract
  • 30g salted caramel sauce – I like Tesco own brand
  • 250g dark chocolate 70% cocoa solids, finely chopped
  • To decorate 70g milk chocolate, melted
  • Maldon sea salt
Peanut Butter and Salted Caramel Truffles


  1. Put the milk chocolate pieces and peanut butter in a mixing bowl. Pour the cream and vanilla extract into a saucepan. Place over a low heat and bring to just below boiling point. Pour over the chocolate and peanut butter, stir once and leave for five minutes. Stir well until the mixture is smooth. Cover and refrigerate until the ganache is firm enough to scoop.
  2. Line a small tray with non-stick parchment. Scoop out 12-14 balls –I use a tablespoon measure. Gently mould into round balls and refrigerate for about 45 minutes. Make indentations into each ball- I use the thick end of a chopstick. Spoon the salted caramel into a small piping bag and pipe half the caramel into the holes. Pipe small mounds on top of each truffle with the remaining caramel. Freeze for about one hour.
  3. Melt the dark chocolate in a microwave in short bursts, stirring regularly until the chocolate is smooth. Alternatively, melt the chocolate in a pudding basin, placed over a pan of gently simmering water.
  4. Quickly dip each truffle into the melted chocolate and leave to drip on a wire rack. Leave until the chocolate has set. To decorate, melt the milk chocolate (as you did the plain chocolate), spoon into a piping bag and drizzle over the truffles.  Sprinkle with flakes of Maldon sea salt before the chocolate sets.
Peanut Butter and Salted Caramel Truffles