“The salt on the pretzels really accentuates the chocolate and peanut butter. Make these milk chocolate, semi sweet or dark chocolate covered.”
1 Batch

Ingredients Nutrition


  1. Use a rolling pin to crush the pretzel pieces in plastic bag.
  2. In a small bowl, combine the peanut butter, butter, brown sugar and salt. Stir until all of the ingredients are completely blended and smooth.
  3. Add the pretzel bits mix well.
  4. Add the powdered sugar and mix until completely combined.
  5. Line a small baking sheet with silpat, parchment or wax paper.
  6. With a small cookie scoop or 2 teaspoons scoop and then gently shape into a ball with your fingertips. Place the ball on the cookie sheet.
  7. Place the baking sheet into the fridge and chill for at least 30 minutes.
  8. When ready to dip the truffles, microwave the chocolate chips and vegetable shortening together in a small bowl at 50% power in 30-second increments, stirring after each, until completely melted and smooth.
  9. Working one at a time, dip balls into the melted chocolate and use a fork to roll it around. Be sure it is completely coated.
  10. Let any extra chocolate drip off and place back on the sheet.
  11. Return the baking sheet to the fridge and chill for at least 30 minutes. Optional: garnish with a drizzle of melted peanut butter and crushed pretzels.
  12. Store in an airtight container in the fridge.

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