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!
What Are No-Bake 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 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!
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 semisweet chocolate chips. That’s it!
I used melted semi-sweet chocolate chips 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. If your chocolate is too thick to coat the truffles add a touch of water or milk to thin it out a bit.
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. Toss with the peanut butter and vanilla extract, and place in the fridge to firm up. (This makes the truffles easier to roll). Roll into 8 truffles, and place in the freezer for about an hour or until frozen. Dip in the melted chocolate, and place back in the freezer until firm. Sprinkle with extra chopped pretzels, if desired.
This recipe makes 8 nice-sized truffles, however you can get more truffles if you make them a bit smaller. This Peanut Butter Truffles recipe can also be easily doubled or tripled for batch cooking or to feed 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.
- 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
- S’mores Mouse with Marshmallow Whipped Cream
- No-Bake Chocolate Cookies
- Double Chocolate Chip Cookies
- No-Bake Marscarpone Tarts
- Dark Chocolate Almond Clusters
- No-Bake S’mores Bars
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Peanut Butter Pretzel Truffles
- 5 tablespoons almonds
- 1/3 cup pretzels
- 2/3 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate melted
- Add almonds to a food processor and pulse until ground. Add to a medium bowl.
- Add pretzels to the same food processor and pulse until ground. Add to the bowl with almonds.
- Stir in peanut butter and vanilla extract to the almond and pretzel mixture.
- Place in the refrigerator for 30 minutes to firm up.
- Take out of the refrigerator and roll into 8 balls. Place them on a baking sheet lined with parchment paper. Place in the freezer for 1 hour or until set.
- Roll the balls in the melted chocolate.
- Place back in the freezer until set. Takes about 30 minutes.
- Store in an airtight container in the fridge for up a week or a couple months in the freezer.
Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!