If you are a fan of sweet and salty together then these sea salt topped peanut butter truffles are right up your alley.

The filling is just creamy sweet peanut butter which is then coated with semi-sweet chocolate. We like using a semi here to offset the sweet filling. But feel free to use dark or milk depending on your own taste. The result will be the same.

Finally, these easy truffles are topped with a pinch of our Himalayan pink cocktail salt. It’s a great finishing salt and gives the perfect sweet and salty taste to these little dessert treats.

For the Truffles:
 4 tbsp unsalted butter, softened
 6 tbsp creamy peanut butter
 1 ¼ cups powdered sugar
 Pinch of salt
For the Coating:
 8 oz Semi-sweet chocolate
 1 tsp vegetable oil
1

Add the softened unsalted butter and the peanut butter to a bowl and stir to combine.

Add the salt and powdered sugar and continue stirring until fully combined.

Form 1 oz. balls (using a cookie scoop is easiest) and refrigerate for at least one hour.

Add the semi-sweet chocolate and vegetable oil to a bowl set over a pot of simmering water. Stir until melted.

Dip each peanut butter ball into the chocolate and set on a rack for the excess to drip down. Refrigerate until set and top with a sprinkling of the pink Himalayan salt.

Note that you can use either milk or dark chocolate if you prefer or use an alternate chocolate to drizzle on a design after the initial coating has set.

Buy your Dell Cove Spices Pink Himalayan Salt here.

Share your creations with us on Instagram! You can find our Instagram account here – or tag you creation with #dellcovespices and we would love to give you a shout-out!

Ingredients

For the Truffles:
 4 tbsp unsalted butter, softened
 6 tbsp creamy peanut butter
 1 ¼ cups powdered sugar
 Pinch of salt
For the Coating:
 8 oz Semi-sweet chocolate
 1 tsp vegetable oil

Directions

1

Add the softened unsalted butter and the peanut butter to a bowl and stir to combine.

Add the salt and powdered sugar and continue stirring until fully combined.

Form 1 oz. balls (using a cookie scoop is easiest) and refrigerate for at least one hour.

Add the semi-sweet chocolate and vegetable oil to a bowl set over a pot of simmering water. Stir until melted.

Dip each peanut butter ball into the chocolate and set on a rack for the excess to drip down. Refrigerate until set and top with a sprinkling of the pink Himalayan salt.

Note that you can use either milk or dark chocolate if you prefer or use an alternate chocolate to drizzle on a design after the initial coating has set.

Buy your Dell Cove Spices Pink Himalayan Salt here.

Peanut Butter Truffles