Peanut Butter & Pretzel Truffles

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These peanut butter-pretzel truffles satisfy your craving for something sweet and salty.

Yield: 20 truffles
Active Time: 15
Total Time: 120


  • 1/2 cup crunchy natural peanut butter
  • 1/4 cup finely chopped salted pretzels
  • 1/2 cup milk chocolate chips, melted (see Tip)


Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes. Roll the peanut butter mixture into 20 balls (about 1 teaspoon each). Place on a baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour. Roll the frozen balls in melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.

Tips & Notes

  • Make Ahead Tip: Store airtight in the refrigerator for up to 2 weeks.
  • Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.


Nutrition Per Serving

calories 64
fat 4 g (1 g sat, 2 g mono)
cholesterol 1 mg
carbohydrates 5 g
protein 2 g
fiber 1 g
sodium 53 mg
potassium 65 mg

Nutrition Bonus

Carbohydrate Serving

From EatingWell January/February 2010