This little batch of Christmas truffles has been my go-to holiday treat ever since I first made them for a neighbor exchange years ago. I discovered the simple combination of powdered sugar and peanut butter one hectic December evening when I wanted something truly festive but fast. The result was so silky, sweet, and nostalgic that friends asked for the recipe right away. These bites are buttery, melt-in-your-mouth centers cloaked in crisp white chocolate, and the sprinkles add that joyful crunch and color wave that screams holiday cheer.

I love how approachable this recipe is: no baking, no fancy tempering skills, and ingredients you can keep in the pantry year-round. The texture contrast is what keeps me coming back — the dense, sugary peanut-butter center against a thin, crisp shell of white melting chocolate. I often make a double batch and hide a few for myself because the combination of creamy peanut butter and sweet white chocolate triggers such a cozy, celebratory nostalgia. These truffles are perfect for plate-to-plate gifting, last-minute parties, or curling up with a cup of tea while the tree lights twinkle.

Ingredients

• Powdered sugar (1 cup): This provides structure and the classic melt-in-your-mouth sweetness. Use a fine confectioners' sugar for best texture; I prefer Domino or C&H for consistent results.
• Peanut butter (1/2 cup): Creamy gives a smoother center, chunky adds crunch. Choose a natural jar for a nuttier flavor or a conventional jar for sweeter notes; Jif or Skippy work well.
• Butter (3 tablespoons, room temperature): Adds richness and helps bind the center. Unsalted is preferred so you can control sodium; if your peanut butter is unsweetened, add a pinch more salt to taste.
• White melting chocolate (16 ounces): Use wafers or melting bark for an easy, glossy shell. Ghirardelli or Merckens melting wafers produce a reliable snap. If using white chocolate chips, add a tablespoon of vegetable shortening for shine.
• Christmas sprinkles and other toppings: Candy canes (crushed), festive nonpareils, edible glitter, or chopped toasted almonds. Choose toppings that contrast in color and texture for a festive finish.

Instructions

Combine the base: In a medium mixing bowl, add 1 cup powdered sugar, 1/2 cup peanut butter, and 3 tablespoons softened butter. Use a large spatula or wooden spoon to stir until a cohesive, slightly tacky dough forms. You’re aiming for a pliable mass that holds its shape—if it’s too crumbly, add a teaspoon of peanut butter; if too sticky, dust lightly with more powdered sugar. Shape the centers: Using a small portion scoop or a tablespoon, portion the mixture into even scoops. Roll each scoop between your palms to form smooth balls roughly 1 inch in diameter. Place them on a parchment-lined tray with space between each. Chilling is important: refrigerate for 15–30 minutes so the centers firm up and are easier to dip. Melt the coating: Place 16 ounces white melting chocolate in a microwave-safe bowl. Microwave in 30-second bursts at medium power, stirring between intervals until fully melted and smooth. Avoid overheating—white chocolate burns quickly; stop when mostly melted and stir to finish melting with residual heat. Dip and decorate: Using a fork or dipping tool, submerge each chilled ball into the melted chocolate, tapping the fork to drain excess coating. Return coated truffles to parchment paper and immediately sprinkle with your chosen toppings so they adhere before the shell sets. Work in small batches to keep the chocolate fluid. Set and store: Let the coated truffles sit at room temperature until the chocolate firms, about 10–20 minutes, or place them briefly in the refrigerator for faster setting. Store in an airtight container layered with parchment at cool room temperature for a few days or refrigerate for up to 2 weeks.

Storage Tips

Store truffles in a single layer or separated by parchment to prevent sticking. At room temperature in a cool, dry spot they will keep for 3–5 days; refrigeration will extend shelf life to about 2 weeks but can cause the shell to sweat when returned to room temperature. For longer storage, freeze on a tray until solid, then pack in airtight, freezer-safe containers with parchment layers for up to 3 months. Thaw overnight in the refrigerator to avoid condensation on the chocolate surface.

Ingredient Substitutions

If you need a nut-free version, swap peanut butter for sunflower seed butter in a 1:1 ratio for a similar texture and richness. For a dairy-free shell, use vegan white candy coating and dairy-free butter alternatives; coconut butter will change the flavor profile but still yield a solid center. If you want a slightly less sweet center, replace 2 tablespoons of powdered sugar with 1 tablespoon of unsweetened cocoa powder and add a touch more peanut butter to maintain cohesion.

Serving Suggestions

Arrange these on a festive platter with a mix of colored sprinkles and crushed candy canes for contrast. Serve alongside coffee, spiced tea, or mulled wine; the sweet-and-salty profile pairs well with bitter or spiced beverages. For gifting, place 8–12 pieces in parchment-lined boxes tied with ribbon. Garnish with a small edible glitter dust or a drizzle of dark chocolate to create a sophisticated two-tone look.

Cultural Background

Sweet nut confections have long been part of winter celebrations across many cultures; these truffles are an American-style no-bake adaptation that blends peanut butter candy traditions with European chocolate-dipped treats. The idea of coating a sweet center with chocolate goes back centuries, but the simplicity of powdered sugar and nut butter centers became popular in mid-20th-century home cookery as convenience ingredients proliferated.

Seasonal Adaptations

For a winter twist, add 1/2 teaspoon ground cinnamon and a pinch of nutmeg to the center mixture. In spring, replace sprinkles with toasted coconut flakes and lemon zest mixed into the shell for a brighter flavor. For Valentine’s Day swap the sprinkles for freeze-dried raspberry powder and a dark chocolate coating to offset the sweetness of white chocolate.

Meal Prep Tips

Make the centers up to 3 days ahead and keep them chilled, then melt coating and dip on the day you plan to serve for the freshest shell. If you’re prepping for a large party, portion the centers onto multiple trays and flash-freeze before storing in containers so they won’t stick together. Label containers with dates and topping choices to keep track of variations.

These truffles are a small, joyful labor that reward you with color, crunch, and creamy nostalgia. They’re forgiving, family-friendly, and endlessly adaptable — try them once and I bet they’ll become a holiday go-to in your household too.