Peanut Butter & Granola Truffles

These rich and creamy chocolate and granola coated truffles make delicious sweet treats!

Small black spatula
Prep Time: 20 Minutes
Small black clock face
Total Time: 1 Hour 10 Minutes
A small knife and fork set
Servings: 20

Ingredient List

  • Small check mark in a circle 125 g smooth peanut butter
  • Small check mark in a circle 50 g unsalted butter, softened
  • Small check mark in a circle icing sugar, sifted
  • Small check mark in a circle 6 Nature Valley™ Crunchy Oats & Honey Snack Bars, crushed
  • Small check mark in a circle 150 g dark chocolate, broken into pieces


  1. Beat the peanut butter and softened butter in a large bowl with a wooden spoon until well blended. Gradually beat in the icing sugar, kneading the mixture by hand as it becomes stiffer.
  2. Divide and shape the mixture into 20 balls, rolling them between the palms of your hands until smooth. Place on a plate and cover and chill in the fridge for 30 minutes.
  3. Spread the crushed granola bars on a flat plate. Place the chocolate in a heatproof bowl set over a pan of simmering water and leave until melted. Remove from the heat and cool for 10 minutes.
  4. Line a baking sheet with baking paper. Use a spoon to dip each peanut butter ball in the melted chocolate, turning to coat and allowing the excess to drip off back into the bowl. Quickly roll in the crushed granola bars and place on the lined baking sheet. Chill in the fridge for 20 minutes until the coating has set.


  • You can use any variety of Nature Valley™ granola bars to coat the truffles. Add some finely chopped nuts for extra crunch. Store the truffles in an airtight container in the fridge for up to 1 week. Stand at room temperature for about 15 minutes to soften slightly before serving.