These peanut butter pretzel truffles may very well be life-changing.
They’re so delicious that I can barely think straight when I look at them.
And dare I say they’re not exactly terrible for you. I used natural peanut butter and only a sprinkling of pretzels, and you could choose dark chocolate for the coating if you prefer.
Of course I went with the milkiest milk chocolate I could find.
Mr. How Sweet absolutely enjoyed these truffles. He polished off a few platefuls while trying to regain the weight he lost when he was sick last week. Men—you’d think eating truffles to gain weight would make my life more exciting.
And decadent.
My brother loved them too—he ate about six before dinner, which is impressive considering he usually requires beer and wings before dessert.
These truffles answer the call when you want sweet and salty in one bite. Is there a better pairing than peanut butter and chocolate? If there is, it probably includes a bit of salt—here provided by crunchy pretzels.
Peanut Butter Pretzel Truffles
Ingredients
-
1/2
cup
natural peanut butter,
I used Naturally More; the flaxseeds add extra crunch. -
1/4
cup
finely chopped salted pretzels -
1/2
cup
milk chocolate chips,
melted
Instructions
-
Combine the peanut butter and chopped pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes.
-
Roll the chilled mixture into 20 small balls (about 1 teaspoon each). Place them on a baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour. Dip the frozen balls into melted chocolate and return to the refrigerator until the chocolate is set, about 30 minutes.
Notes
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Mr. How Sweet enjoyed the truffles so much he nearly considered them a meal replacement for his usual 12-ounce chicken breast—though of course he didn’t, because protein wins every time.
Still, these are really, really tasty.
[photos by sarah fennel]