Crispy Peanut Butter Toffee Truffles

Author Cathy Trochelman


  • 1 c. crunchy peanut butter
  • 1 Tbsp. butter softened
  • 1 c. powdered sugar
  • 1 8 oz package milk chocolate toffee bits
  • 1 c. crisp rice cereal
  • 10 oz. milk chocolate I used Candiquik


  1. Cream peanut butter and butter in a large bowl.
  2. Add powdered sugar and mix well.
  3. Gently stir in toffee bits (reserve 1/3 c.) and crisp rice cereal.
  4. If necessary, refrigerate to reduce stickiness.

  5. Roll into 1 inch balls.

  6. Refrigerate one hour or more.

  7. Melt chocolate on stove top or in microwave; coat balls in chocolate and sprinkle with toffee bits.
  8. Place on wax paper to dry.