
No-bake white chocolate-coated peanut butter truffles decorated with festive sprinkles — a quick, crowd-pleasing holiday treat.

This Christmas peanut butter truffle recipe has become my holiday shortcut to joy. I first made these on a busy December afternoon years ago when I needed a simple, no-bake treat for a classroom party and only had pantry staples on hand. The combination of sweet powdered sugar, rich peanut butter, and creamy white chocolate I used that day sparked an instant family tradition. Each bite is a delicate balance of smooth, slightly salty peanut butter wrapped in a crisp white chocolate shell, finished with festive sprinkles that make them look like they belong under the tree.
What makes these truffles special is their simplicity and versatility: they require minimal equipment, can be shaped by hand or with a scoop, and chill quickly so you can finish them between holiday tasks. The texture contrast — a tender, slightly fudgy center and a snap of white chocolate — is what keeps everyone reaching for more. I love how they travel well; a tin of these sent to neighbors always starts conversations and brings back memories of cold evenings spent baking and sipping mulled cider. These are easy enough for kids to decorate, too, making them a perfect family activity during the festive rush.
My first batch surprised me — neighbors and family members raved and asked for the recipe. Over the years I fine-tuned the chilling times and the scoop size to yield consistently round, elegant morsels. The small tweaks, like using room-temperature butter and chilling the centers briefly before dipping, make a big difference in texture and ease of coating.
My favorite part is watching kids decorate: their faces light up when they sprinkle candy like snow on each piece. One year I brought a tin to a potluck and someone mistook them for store-bought — the compliment made me laugh and made me realize how a simple, thoughtful presentation lifts a humble confection into something special. Small refinements — the right scoop size, a brief chill, and fast decorating — always improve the finished look.
Store in an airtight container layered with parchment to prevent sticking. At cool room temperature (under 68°F), they keep well for 3–4 days. For longer storage, refrigerate up to 2 weeks; to freeze, layer them in a freezer-safe container with parchment and store for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature to avoid condensation that can dull the white coating. When transporting, use a flat tin with dividers or wax paper to keep pieces from rubbing together.
To make these dairy-free, use a dairy-free white coating or quality dairy-free white chocolate and swap butter for a solid coconut oil alternative (use slightly less). For a vegan version, use powdered sugar certified vegan and a plant-based peanut butter. Swap peanut butter for almond or sunflower seed butter to accommodate nut allergies; for sunflower butter, reduce salt and adjust sweetness to taste. Dark chocolate can replace white for a less-sweet, more grown-up flavor — temper or use melting wafers for a glossy shell.
Serve on a festive platter lined with wax paper and scatter seasonal garnishes like rosemary sprigs or cranberries around the edges. Pair with mulled cider or espresso for a contrast between rich sweetness and warm spice or bitter coffee. For gift tins, include a small label with the flavor and allergen note. For a dessert board, place alongside shortbread cookies, candied nuts, and fresh fruit for color balance and texture contrast.
While these truffles are a modern, pantry-influenced creation rather than an old-world confection, they sit comfortably in the tradition of European chocolates and American no-bake candies. White chocolate coatings and nut-based fillings echo classic bonbon techniques; however, the no-bake peanut butter center borrows from American sandwich-cookie fillings and fudge-style treats. Decorating with holiday sprinkles traces back to festive confectionery traditions where color and shimmer signal celebration.
For winter, press crushed peppermint into the warm coating or use red-and-green sugar for a traditional palette. For a New Year’s party, swap festive sprinkles for gold flakes or edible glitter. In summer, coat centers in tempered dark chocolate and scatter toasted coconut or chopped pistachios for a seasonal twist. Adjust toppings and colors to match any holiday or event — the basic technique adapts to birthdays, baby showers, or themed gatherings.
Make the centers up to 24 hours ahead and keep refrigerated on a parchment-lined tray. When ready to finish, melt the coating and prepare a shallow bowl for quick dipping. Work in 10–12 piece batches so the coating remains fluid. Use a small digital thermometer to keep your melted chocolate between 86–90°F for white candy coating; if it thickens, reheat gently in 10–15 second bursts. This approach streamlines production for large batches and preserves the glossy finish.
These white chocolate peanut butter truffles are an easy, heartwarming addition to holiday traditions. They’re quick to make, beautiful to gift, and flexible enough to suit many tastes. I hope you find them as comforting and fun to share as our family does — enjoy making them your own this season.
Chill the centers before dipping to prevent them from falling apart when coated.
Work in small batches when coating so the melted chocolate stays smooth and fluid.
Use a cookie scoop for uniform pieces to ensure even coating and consistent portions.
If the white coating thickens, reheat gently in short bursts in the microwave and stir between bursts.
This nourishing christmas peanut butter truffles recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Store in an airtight container in a cool place for 3–4 days, refrigerate up to 2 weeks, or freeze for up to 3 months.
Yes — replace peanut butter with sunflower seed butter and use dairy-free white coating for a nut-free adaptation.
This Christmas Peanut Butter Truffles recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

In a medium bowl, combine 1 cup powdered sugar, 1/2 cup peanut butter, and 3 tablespoons room-temperature butter. Stir with a spatula until a smooth, firm dough forms; adjust texture with small amounts of powdered sugar or peanut butter as needed.
Scoop dough into 1-inch balls using a small cookie scoop or a heaping teaspoon. Roll between palms for smooth rounds and place on a parchment-lined sheet. Refrigerate 15–30 minutes until firm.
Melt 16 ounces white melting chocolate in 30-second microwave bursts at 50% power, stirring between bursts, or melt over a double boiler. Keep chocolate warm and fluid but under 120°F to maintain gloss.
Dip chilled centers into the melted chocolate with a fork or dipping tool, tap off excess, place on parchment, and immediately add sprinkles or toppings before the coating sets.
Let coated pieces sit at room temperature or refrigerate 10–15 minutes to harden. Store in an airtight container in a cool place for up to 4 days, refrigerate up to 2 weeks, or freeze up to 3 months.
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