Photo Credit: Jewish Press

You know that game, the one about packing one thing into your suitcase to take to Israel, and what would it be? Well, I have a better question for you.

If you were going on a Lag Ba’Omer picnic and could only bring one food item along, what would it be? My peanut butter truffles, of course! These peanut butter truffles are decadent, delicious and require zero baking. They are a better homemade version of a Reese’s cup. They will keep adults and children very happy.


The great part about this recipe is that it’s almost impossible to mess up. It also requires no oven, which is a good way to start getting your kids involved in the kitchen. Out of cornflakes? Use rice krispies. Out of rice krispies? Use crushed saltine crackers. Use your own imagination because almost anything will work. Also, when making this for a fleishig meal, I use bittersweet chocolate, but milk chocolate or white chocolate would work well, too. #chocolatemakespeanutbutterbetter


Peanut Butter Truffles

Yields: 12 truffles


1 cup smooth and creamy peanut butter
1 cup powdered sugar
1 ½ cup crushed cornflakes
1 bag bittersweet chocolate chips



Mix the peanut butter together with the powdered sugar and crushed cereal, until a thick dough forms. Let the mixture chill in the freezer for a few moments to set.

Melt the chocolate chips in a double boiler or the microwave for a few seconds until smooth.

Roll the peanut butter mixture into small balls then, using a slotted spoon, dip each ball into chocolate. Set on parchment paper and top with sprinkles, toasted coconut, small peanut butter chips, or whatever you would like.

Freeze until ready to serve. Enjoy!

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