Camping Recipe: 4-Ingredient Peanut Butter Truffles

By Molly Herber

Mar 9, 2017

hand holds five peanut butter truffles on a tin lid
Photo from the NOLS Cooking Show

You can become a master of dessert on a camp stove with this recipe. The best part? It only takes four ingredients.

You can read the basic recipe below, then experiment with your own variations on your next trip. (Try adding some cinnamon for holiday flair, or a touch of honey for extra sweetness.)

Ingredients (Makes 8-12 Truffles)

  • ½ cup peanut butter
  • 3 Tbsp. butter
  • ¾ cup brown sugar
  • 1 cup chocolate chips or chopped-up chocolate bar


Peanut butter filling

  1. Mix peanut butter and butter together.
  2. Add brown sugar and stir until well-mixed.
  3. Form mixture into 1-inch balls. *Pro tip: Shape the balls using two spoons to avoid getting your hands sticky.
  4. Set truffles aside to cool. *Pro tip: When the weather is too warm for the peanut butter to set, you can add a couple tablespoons of flour to give the truffles more structure.

Chocolate covering

  1. Set up and light your camp stove.
  2. Put chocolate in a saucepan (we like to travel with a Fry-Bake).
  3. Melt chocolate on the stove. *Pro tip: Chocolate burns easily, so consider using less heat or holding the pan above the stove with a set of pot holders (like pliers) rather than resting the pan directly on the flame.
  4. When chocolate is fully melted, remove pan from heat. Then, roll peanut butter truffles in the chocolate (*another great time to use two spoons rather than your hands!).
  5. Set truffles aside to cool for 20-60 minutes (setting them on a pot lid works well).

Watch instructor Casey Pikla make the recipe here:

Check out NOLS Cookery for more tasty backcountry recipes.

Written By

Molly Herber

Molly is a NOLS instructor and writer. She loves the smell of her backpack and does her best writing before 7:00 am. When she's not scouting the next post for the NOLS Blog, she's running and climbing on rocks in Wyoming. Follow her on Instagram @mgherber

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