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Peanut Butter & Pretzel Truffles

January/February 2010

Your rating: None Average: 4 (221 votes)

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



READER'S COMMENT:
"delicious! i made them a little while ago and they were simple to make, and tasted like a professional truffle! but instead, i used a chocolate bar to melt since i didn't have any chocolate chips. -Aimee L. "

Makes: 20 truffles

Active Time:

Total Time:

Preparation

  1. 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 truffle: 64 calories; 4 g fat (1 g sat, 2 g mono); 1 mg cholesterol; 5 g carbohydrates; 2 g added sugars; 2 g protein; 1 g fiber; 53 mg sodium; 65 mg potassium.


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