This super easy 5 ingredient Peanut Butter Pretzel Truffles recipe is made in one bowl and requires no baking. Perfect for Valentines Day, after-school snacks, or an emergency stash for when your sweet tooth strikes! These also make great gifts for the holidays!
Love easy no-bake recipes? Then you’ve got to try my No Bake Chocolate Cookies and my No Bake Vanilla Cheesecakes!
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Peanut Butter Pretzel Truffles
I’m no matchmaker, but I strongly believe that chocolate, peanut butter and pretzels are meant to be together. They make the perfect sweet and salty combination for this truffle.
These truffles are incredibly easy and delicious. In the center of these truffles are almonds, peanut butter, powdered sugar, vanilla and pretzels. That’s it! All you have to do is combine the ingredients, roll them into balls, coat in chocolate, and pop them in the fridge or freezer. Once they’re set, then they’re ready to eat.
And did I mention you don’t have to bake this sweet and salty chocolatey dessert? That makes it perfect for summer. (No making your house hot from a hot oven!) The whole family will love these Peanut Butter Pretzel Truffles!
Key Ingredients
With just 5 ingredients, these truffles are super easy to make and taste amazing. They are sweet, salty, crunchy, and smooth — aka the perfect dessert! All you need is raw almonds, pure vanilla extract, salted pretzels, creamy peanut butter, and powdered sugar. That’s it!
I used melted semi-sweet chocolate chips mixed with coconut oil to coat the truffles. You can use dark or milk chocolate if you have it on hand. You can either melt the chocolate over a double broiler or in the microwave for 30 seconds increments.
How To Make Peanut Butter Truffles
To make these easy peanut butter truffles, simply pulse the almonds and pretzels in a food processor until ground.
Stir in powdered sugar, peanut butter and vanilla extract to the almond and pretzel mixture.
Roll into 16 balls and place them on a baking sheet lined with parchment paper.
Meanwhile add chocolate and coconut oil to a small bowl and microwave in 30 second increments until melted.
Take the truffles out of the freezer and dip each ball in the melted chocolate.
Place the truffles back onto the baking sheet and place back in the freezer for 30 minutes to set.
Store in an airtight container in the fridge for up a week or a couple months in the freezer. Enjoy!
This recipe makes 16 nice-sized truffles perfect for gifting or feeding a crowd!
Tips and Variations
- Drizzle the truffles with melted white chocolate, peanut butter, or Nutella.
- Add some chopped salted roasted peanuts for more savory peanut butter flavor.
- Get fancy with toppings! Right after dipping the truffles in chocolate sprinkle crushed up almonds or pretzels on top of truffles before placing them in the freezer to set.
- Enjoy these truffles cold. I prefer these truffles cold out of the refrigerator. This also helps to keep the truffle together.
Storage and Freezing Instructions
- Store prepared truffles in an airtight container in the fridge for up to one week.
- Freeze Peanut Butter Truffles in an airtight, freezer-safe container or plastic bag for up to 6 months. Grab and go when you crave something sweet and salty!
More Dessert Recipes To Try
- 5 Ingredient Peanut Butter Cups
- No-Bake Chocolate Cookies
- Double Chocolate Chip Cookies
- No-Bake Marscarpone Tarts
- Dark Chocolate Almond Clusters
- Brownie Bites
- No-Bake S’mores Bars
Peanut Butter Pretzel Truffles
Ingredients
Peanut Butter Pretzel Truffles
- 2/3 cup almonds
- 2/3 cup pretzels
- 3 tbsp powdered sugar
- 1 1/3 cup creamy peanut butter
- 2 tsp vanilla extract
Chocolate Coating
- 1 1/2 cup semi-sweet chocolate, melted
- 1 tbsp coconut oil
Instructions
- Add almonds to a food processor and pulse until ground. Add to a large bowl and set aside.
- Add pretzels to the same food processor and pulse until ground. Add to the large bowl with the almonds.
- Stir in powdered sugar, peanut butter and vanilla extract to the almond and pretzel mixture.
- Roll into 16 balls and place them on a baking sheet lined with parchment paper. Freeze for 30 minutes to firm up.
- Meanwhile add chocolate and coconut oil to a small bowl and microwave in 30 second increments until melted. Take the truffles out of the freezer and dip each ball in the melted chocolate.
- Place the truffles back onto the baking sheet and place back in the freezer for 30 minutes to set.
- Store in an airtight container in the fridge for up a week or a couple months in the freezer. Enjoy!
Notes
Nutrition Information
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