Peanut Butter Eyeball Truffles (Gluten-Free)
No-bake peanut butter balls dipped in chocolate, with a bare circle left on top for a candy eye. Five ingredients and no flour.
Yield25 eyeballs
Prep20 min
Chill30 min
Total50 min
Ingredients
- 120 ml (1/2 cup) creamy peanut butter
- 60 ml (1/4 cup) melted butter
- 360 ml (1 1/2 cups) powdered sugar
- 227 g (8 oz) certified gluten-free chocolate, melted
- 25 certified gluten-free candy eyes
Method
- Mix the melted butter, peanut butter and powdered sugar in a bowl, working it with your hands at the end. It should feel like stiff modelling clay.
- Line a baking sheet with parchment.
- Scoop scant 15 ml (1 Tbsp) portions, roll them into balls and set them on the sheet.
- Chill about 15 min, until firm.
- Melt the chocolate in 30-second bursts, stirring after each.
- Pour the chocolate into a small deep cup. Spear a ball on a toothpick, dip it and leave a bare circle on top; that circle is the eye.
- Set each dipped ball back on the parchment.
- Dab chocolate on the back of a candy eye and press it into the bare circle.
- Leave to set at room temperature or in the refrigerator.
Notes
- Peanut butter, butter and sugar make a dough with no flour in it at all, so the only checks are the chocolate and the candy eyes.
- If the dough sticks, chill it for 10 min rather than adding more sugar, which makes the truffles grainy.
Storage
- Airtight in the refrigerator up to 2 weeks, or frozen up to 3 months.
Check every label. Formulations change.
