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

Source: EatingWell Magazine, January/February 2010


Recipe Summary test

2 hrs


Ingredient Checklist


Instructions Checklist
  • 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.



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 Facts

1 truffle
64 calories; protein 1.9g; carbohydrates 4.8g; dietary fiber 0.7g; sugars 2.7g; fat 4.4g; saturated fat 1.3g; cholesterol 1mg; vitamin a iu 8.2IU; folate 6.3mcg; calcium 10.8mg; iron 0.3mg; magnesium 12.9mg; potassium 64.5mg; sodium 53mg; added sugar 2g.

1 fat