Peanut Butter Pretzel Truffles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 21
Ingredients
1/2 cup crunchy natural peanut butter (I used my homemade cashew butter)1/4 cup finely chopped salted pretzels (I used Honey Wheat Pretzels, about 4.5 sticks)1/2 cup milk chocolate chips, melted (see Tip) (I used Trader Joe's 72% dark chocolate)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.
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.
Serving Size: 21 tiny truffles
Number of Servings: 21
Recipe submitted by SparkPeople user SHELBSYD.
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.
Serving Size: 21 tiny truffles
Number of Servings: 21
Recipe submitted by SparkPeople user SHELBSYD.
Nutritional Info Amount Per Serving
- Calories: 43.8
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 14.7 mg
- Total Carbs: 3.3 g
- Dietary Fiber: 0.4 g
- Protein: 0.9 g
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