These truffles might be life-changing.

They are so fabulously delicious, that when I look at them I can barely think straight.



And dare I say, they aren’t exactly terrible for you?

I mean, I used natural peanut butter. And a sprinkling of pretzels. And you could use dark chocolate as a coating.

I, of course, used the milkiest of milk chocolates I could find.



Mr. How Sweet thoroughly enjoyed the truffles.

He took down a few plate-ful’s of them, in an effort to gain back the small person he lost last week when he was sick. Men. If only I needed to eat truffles to gain weight. My life would be so much more exciting.

And decadent.

My brother loved the truffles, too. He took down about 6 of them before dinner.

Which isn’t saying much, since he lives in one of those bachelor pads where consuming beer and chicken wings is required before chocolate and peanut butter.



These truffles satisfy the sweet and salty craving all in one.

Is there a better combination that peanut butter and chocolate? If so, it must only be peanut butter, chocolate, and salt.

Salt in the form of crunchy pretzels.



Peanut Butter Pretzel Truffles

from Eating Well

1/2 cup natural peanut butter (I used Naturally More, so the flaxseeds gave it more crunch, too.)
1/4 cup finely chopped salted pretzels
1/2 cup milk chocolate chips, melted

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.





Mr. How Sweet loved the truffles so much that he almost ate them for dinner in place of his 12-ounce chicken breast.

Ok. I’m lying. He didn’t love them that much. Nothing stands in the way of his protein.

Still . . . they are really tasty.

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135 Responses to “Peanut Butter Pretzel Truffles.”

  1. #
    Bethany — March 1, 2011 @ 11:09 pm

    I made these today, everyone @ work is going CRAZZZY over them!


  2. #
    Erin — March 26, 2011 @ 6:54 pm

    I didn’t have any pretzels, but I have those pretzel m&ms, so I crushed those and I made it that way. Yum! I love chocolate peanut butter & pretzels, too!


  3. #
    T. Ed — April 8, 2011 @ 2:35 pm

    I have been saying i was going to make truffles for months and have yet to do it. seeing these have inspired me to give it a shot this weekend.


  4. #
    Annie — June 1, 2011 @ 11:07 pm

    Made these today. Very good! I might try a non-natural but extra crunchy peanut butter next time! thanks


  5. #
    Amanda G — June 2, 2011 @ 10:19 am

    Do these need to be stored in the refrigerator, or will they keep their shape at room temp?


    • Jessica — June 2nd, 2011 @ 3:42 pm

      They should be okay at room temp but I prefer them in the fridge!


  6. #
    Casey — June 11, 2011 @ 7:08 pm

    I just made these! (Posting them on my blog tomorrow!) They are amazing!!!


  7. #
    Michelle — September 30, 2011 @ 8:47 pm

    I made them and added a sprinkle of sea salt to the top of each truffle…yummmmmy!


  8. #
    Kimmi Ann Rea — December 17, 2011 @ 6:55 pm

    can you use regular jiffy or skippy pb?


  9. #
    Jaclyn — October 3, 2012 @ 11:56 pm

    Mother of panda….. this is like an angel landed on my tongue and she’s ribbon dancing.



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