Amazingly Easy Peanut Butter Pretzel Truffle Recipe

By Rosemary Hallmark 

If you’ve ever had Ben & Jerry’s Chubby Hubby ice cream, then you know the sweet yet salty delicious danger of combining chocolate, peanut butter and pretzels. It’s literally everything you need, all rolled into one mouthwatering flavor. And on this sacred National Pretzel Day, you have every excuse to indulge.

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I love a good truffle. They’re easy to make, adorable, and don’t have the twee-factor of cake pops. Just the word “truffle” makes you sound sophisticated. And I need all the added airs of sophistication I can get when I’m literally cramming these babies into my mouth by the handfuls. This recipe makes about 12-15 truffles, but can easily be multiplied if you’re cooking for a large group.

Treatsie Peanut Butter Truffle Recipe

Peanut Butter Pretzel Truffles
Recipe yields 12-15 truffles

Ingredients:
1/2 cup creamy peanut butter
1 cup crushed pretzels + extra for topping
1 Tbsp. unsalted butter, room temperature
1/4 cup powdered sugar
6 ounces semisweet chocolate, finely chopped
sea salt (optional)

Treatsie Peanut Butter Truffle Recipe

Directions:
In a medium bowl, combine the peanut butter, 1 cup crushed pretzels, butter and powdered sugar. Stir with a spoon until well combined.

Treatsie Peanut Butter Truffle Recipe

Form balls from two teaspoons of peanut butter/pretzel mixture and place on a baking sheet lined with aluminum foil or parchment paper. Pop it in the freezer to chill for 30-45 minutes.

Treatsie Peanut Butter Truffle Recipe

Place your chopped chocolate in a heatproof bowl set over a saucepan of simmering water and stir until melted and smooth. Roll each peanut butter ball in chocolate until covered, shake off any excess and place back on the parchment paper. Sprinkle with pretzel crumbs while the chocolate is still wet. If you really like salty treats, you can sprinkle a bit of sea salt on top of the truffles too.

Treatsie Peanut Butter Truffle Recipe

When all the truffles have been covered in chocolate, place the baking sheet back in the freezer until the chocolate is set.

Rosemary Hallmark is a freelance writer, graphic designer and new media consultant. She loves holidays (all kinds) and food (all kinds) and she can be found blogging about home, design, life and a little bit of dog at her blog Rosemary on the TV.

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