- Place peanut butter, icing sugar and butter in a bowl, or bowl or your stand mixer, and beat until thoroughly combined. Mix in the Halloween candy.
- Line a baking sheet with parchment paper. Barely moisten your hands with cold water, and then roll 1 Tbsp. amounts of the peanut butter mixture into balls and set on the baking sheet. Refrigerate the balls until firmed up, about 2 hours.
- Place all but about 2 Tbsp. of the chocolate in a small heatproof bowl. Fill a pot that is not as wide as the heatproof bowl one-third full with water and bring to a simmer over medium heat. Set the bowl on top of the pot. Turn off the heat; stir the chocolate and the heat from below will melt it.
- When chocolate is melted, remove bowl from the heat and stir in the remaining 2 Tbsp. chocolate until it’s melted.
- Line a second baking sheet parchment paper. Set a peanut butter ball in the melted chocolate. Use a fork to carefully turn and coat it with the chocolate. Lift the ball out of the chocolate with the fork, allow excess chocolate to drip away, and then set on the second baking sheet. Coat remaining balls in this fashion.
- Refrigerate truffles at least 30 minutes to set the chocolate. Keep refrigerated until ready to serve. These truffles, packed not stacked or touching, also freeze well.
Note: You’ll have leftover chocolate after coating the truffles. That’s because you require a sufficient volume to be able to submerge and coat the truffles. Save leftover chocolate for another use, such as melting it again and drizzling it on ice cream.
Recipe options: If you don’t have any leftover Halloween candies, use small whole and chopped bits of regular-sized chocolate candy bars in this recipe.