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Peanut Butter & Pretzel Truffles

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“This is from Eating Well magazine. I haven't made these yet but am planning to make these for Valentine's Day. Cooking time is actually chilling time for this one.”
READY IN:
2hrs 15mins
SERVES:
10
YIELD:
20 truffles
UNITS:
US

Ingredients Nutrition

  • 12 cup crunchy natural-style peanut butter
  • 14 cup finely chopped salted pretzel
  • 12 cup milk chocolate chips, melted (see Tip)

Directions

  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.
  2. Make Ahead Tip: Store airtight in the refrigerator for up to 2 weeks.
  3. 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.

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