Sweet, chocolaty, not too sweet, not too bitter Dark Chocolate Peanut Butter Macadamia Truffles with a nice solid feel of firm, velvety chocolate and flavor of peanut butter chocolate when you bite in, followed by the lovely crunch of macadamia. Dusted with cocoa powder and powdered sugar. YUM! These are GREAT for gifts!
Welcome to Day 4 of the 12 Days of Sweet Eats and Holiday Treats Link Up!
It’s Day 4 and it’s the end of our first week of 12 Days of Sweet Eats and Holiday Treats and today I’ve brought these awesome Dark Chocolate Peanut Butter Macadamia Truffles.
We will all three be back on Monday with another fun 4 day week of Sweet Eats and Holiday Treats and we hope you will join us again and link up your favorite Holiday Treats, Crafts, Decorations or DIY Holiday projects to the party.
There are really no rules, would just be nice if you stopped by and visited the other hosts too.
They have awesome treats in store for you as well!
- Micha from Cooking Mimi
- Pam from Blueberries and Blessings
Today for #SweetEatsHolidayTreats I am bringing Dark Chocolate Peanut Butter Macadamia Truffles. These sweet treats were inspired by a post I saw earlier this year on one of my favorite blogs, The Cooking Actress. Kayle is awesome!
She’s funny, she’s witty and she makes a great actress that is fun to watch and if you have never watched her, you are really missing out. No joke. You can see even more about her here.
At any rate, she had these awesome Dark Chocolate Peanut Butter Pecan Truffles on her blog and I knew I wanted to try them.
When I was looking for something to make for our 12 Days of Sweet Eats and Holiday Treats I knew they were the perfect item. Of course the day I decided to make them, I didn’t want to go to the store so I decided to try them with a little twist.
I had a big can of huge macadamia nuts I had been saving for something. I don’t know what, but this seemed like the perfect recipe.
And so, Dark Chocolate Peanut Butter Macadamia Truffles were born. In my kitchen. And omg they were good.
The only thing I changed besides the nuts, is that I rolled them a second time with powdered sugar to make a different kind of coating and … it was worth it, though I am certain with just the cocoa powder they would have been just as good.
Thanks Kayle for a great recipe and a great way for me to use up all these macadamia nuts I had. We will definitely be doing these again.
There is a printable recipe card below for these Dark Chocolate Peanut Butter Macadamia Truffles.
Don’t forget to link up your own fun Sweet Eats and Holiday Treats. Anything goes… share holiday decorations, projects, crafts, DIY and of course, recipes. Link up below and be sure to check back tomorrow for another fabulous holiday recipe. Also please don’t forget to go check out Pam and Micha too!
Looking for more Easy Candy Recipes?
- Spiced Peanut Brittle
- Halloween OREO Candy Corn Bark
- Dark Chocolate Peanut Butter Macadamia Truffles
- Gingerbread Peanut Butter OREO Cookie Balls
- Easy Jolly Rancher Christmas Lollipops
- Peanut Butter Pumpkin Bites
- Honey Lemon Ginger Throat Drops
- Homemade Salted Caramels
Dark Chocolate Peanut Butter Macadamia Truffles
Sweet, chocolaty, not too sweet, not too bitter macadamia candies with a nice solid feel of firm, velvety chocolate when you bite in, followed by the lovely crunch of macadamia. Dusted with cocoa powder and powdered sugar. YUM!
- 2 cups whole macadamia nuts
- 3 Tablespoons creamy peanut butter
- 2 Tablespoons coconut oil
- 2 1/2 Tablespoons cocoa powder
- 2 tablespoons honey
- 1/8 teaspoon fine grained salt)
- 1/2 cup cocoa powder
- 1/4 cup powdered sugar
Line a baking sheet with parchment paper.
In a small saucepan, melt the peanut butter and coconut oil over medium-low heat.
Remove from heat and whisk in the honey, salt, and 2.5 tablespoons cocoa powder. It should be thick. As it cools it will continue to thicken. If it gets too thick, turn the heat back on and return to heat and stir to think out again.
Using a fork or spoon, dip each macadamia nut into the chocolate peanut butter mixture and coat completely. Place on parchment paper lined baking sheet to harden.
Freeze baking sheet for 30 minutes. Remove from freezer.
In a bowl, whisk together the 1/2 cup cocoa powder and the 1/4 cup powdered sugar.
Coat each macadamia nut with the cocoa/powdered sugar mixture.
Store these in a sealed container in the refrigerator for up to 3 weeks.