These peanut butter pretzel truffles might be life-changing.

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

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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.

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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.

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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.

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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.

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Peanut Butter Pretzel Truffles

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  • 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.



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peanut butter pretzel truffles I #peanutbutter #chocolate #truffles #pretzel

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.

[photos by sarah fennel]