Fluffernutter Truffles

This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.

Fluffernutter Truffles

Fluffernutter Truffles – Peanut butter and marshmallow truffles topped with white chocolate! These truffles are perfect for Christmas cookie exchanges!

Welcome to #ChristmasSweetsWeek! I can’t believe that this is already my final post for the week, it has been so much fun! For this recipe, I decided to make yet another fluffernutter recipe.  Yes, I am a little bit addicted.  After making fluffernutter cookies and fluffernutter bars, I had the idea to use the leftover marshmallow fluff that I had in a batch of no-bake truffles.

These truffles are super easy to make and you need just a few simple ingredients.  The filling is just like fudge, how much better does it get than that?!

How to make fluffernutter truffles

Step 1 – Make filling

The first step to making fluffernutter truffles is making the filling.  In a large mixing bowl, beat together butter, peanut butter, and marshmallow fluff. Add in powdered sugar 1/2 cup at a time until fully combined.

Step 2 – Roll into balls

Roll the filling into 1 inch balls and place on a sheet pan.  Put in freezer to harden up.

Step 3 – Cover with white chocolate

Heat up white chocolate and cover each truffle.  Either you can roll the truffles in the white chocolate or you can use a spoon to cover it.

Step 4 – Drizzle with peanut butter

This step is optional but amazing.  Heat up peanut butter chips and drizzle them on top with either a fork or put the heated peanut butter into a ziploc, cut off the tip, and drizzle it.

Looking for more peanut butter recipes?

Yield: 13 truffles

Fluffernutter Truffles

Fluffernutter Truffles

Fluffernutter Truffles – Peanut butter and marshmallow truffles topped with white chocolate! These truffles are perfect for Christmas cookie exchanges!

Prep Time 20 minutes
Total Time 20 minutes

Ingredients

  • 1/4 cup butter, softened
  • 3/4 cup peanut butter
  • 1/4 cup marshmallow fluff
  • 1 1/2 cup powdered sugar
  • 1 1/2 - 2 cups white chocolate chips or almond bark
  • 2 tablespoons peanut butter chips

Instructions

  1. In a large mixing bowl, beat together butter, peanut butter, and marshmallow fluff.  Add in powdered sugar 1/2 cup at a time until fully combined.
  2. Roll dough into 1" balls and place on a sheet pan.  Freeze until the balls are firm.
  3. Place the white chocolate in a microwave safe container and heat until they are melted (about 1-2 minutes).  Make sure to check and stir every 30 seconds or so.  Remove the balls from the freezer and roll each in the white chocolate.  Place back on tray and in the freezer to harden up.

#ChristmasSweetsWeek recipes:

Beverages:

Bourbon Salted Caramel Coffee with Whipped Cream from With Two Spoons
Chocolate Eggnog Pudding Shots from Rants From My Crazy Kitchen
Cookie Butter Eggnog Cocktail from My Suburban Kitchen
Eggnog Martini from Everyday Eileen
Hazelnut Hot Chocolate Drops from Family Around the Table
Mulled Red Wine Sangria from Platter Talk
Red Velvet Hot Chocolate from Live Love Texas
Salted Caramel Affogato from Tara’s Multicultural Table
Salted Caramel Apple Cider Martinis from Sweet Beginnings
Salted Caramel Chocolate Martini from The Crumby Kitchen
Salted Caramel Mocha Smoothie from An Affair from the Heart
Salted Caramel White Hot Chocolate from Who Needs A Cape?
Sugar Cookie Martini from Strawberry Blondie Kitchen

Breakfast:

Baked Eggnog French Toast from The Spiffy Cookie
Maple Bourbon Old Fashion Bread Pudding from Cheese Curd in Paradise

Candies:

Almond Butter Rum Toffee from Take Two Tapas
Christmas Eggnog Fudge from For the Love of Food
Christmas Grinch Bark from Blogghetti
Cookie Butter Bark from Seduction in the Kitchen
Eggnog Sugar Cookie Bark from 4 Sons ‘R’ Us
White Christmas Sugar Cookie Dough Fudge from Hezzi-D’s Books and Cooks

Desserts:

Black Forest Cheesecake from Kate’s Recipe Box
Butter Rum Cheesecake from Cookie Dough and Oven Mitt
Butter Rum Nutty Biscotti from Love and Confections
Christmas Cornflake Wreaths from The Mandatory Mooch
Cookie Butter Blossom Cookies from The Bitter Side of Sweet
Cookie Butter Shortbread Bars from Eat Move Make
Fluffernutter Truffles from Mildly Meandering
Frozen Mint Meltaway Pie from Cooking with Carlee
Gingerbread Bundt Cake with Butter Rum Glaze from Daily Dish Recipes
Vegan Gingerbread Cupcakes with Eggnog Frosting from The Baking Fairy
Spiced Eggnog Sugarmen from Culinary Adventures with Camilla
Peppermint Mocha Cupcakes from The Beard and The Baker
Red Velvet Cupcakes with Eggnog Butter Frosting from Lady Behind the Curtain
Santa Hat Cupcakes from The Redhead Baker
Slice ‘N’ Bake Grinch Cookies from Big Bear’s Wife
Snowmen Macarons from A Kitchen Hoor’s Adventures

Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.

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1 Comment

  • Reply
    Andrea
    December 21, 2018 at 12:51 am

    Thank you, thank you. I actually tried making these a few weeks back, without a recipe and they didn’t come out right. I’m making these this weekend.

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