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Salty Peanut Butter S’mores Truffles

  • Author: Cookies & Cups
  • Yield: 15 truffles 1x


  • 1 1/4 cup crushed Ritz Crackers
  • 3/4 cup creamy peanut butter
  • 1/2 cup Marshmallow Fluff
  • 1 cup mini chocolate chips
  • 8 ounces milk chocolate, chopped
  • flaked sea salt to garnish


  1. In a large bowl mix the crushed crackers, peanut butter, Fluff and chocolate chips together. Cover the bowl and chill for at least an hour.
  2. Remove the bowl from the fridge and form the mixture into 1-inch balls. Place them on a parchment lined baking sheet and place them back in the refrigerator for another 15 minutes.
  3. Meanwhile, chop your milk chocolate and melt it in the microwave removing every 25 seconds until smooth.
  4. Dip the balls into the melted chocolate, tap off excess chocolate and place back onto the lined baking sheet. Sprinkle with sea salt while the chocolate is still wet.
  5. Place truffles back in the refrigerator until the chocolate is set.
  6. Serve chilled or at room temperature.


Store airtight for up to 5 days

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