
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
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Add almonds to a food processor and pulse until ground. Add to a large bowl and set aside.
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Add pretzels to the same food processor and pulse until ground. Add to the large bowl with the almonds.
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Stir in powdered sugar, peanut butter and vanilla extract to the almond and pretzel mixture.
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Roll into 16 balls and place them on a baking sheet lined with parchment paper.
Freeze for 30 minutes to firm up.
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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.
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Place the truffles back onto the baking sheet and place back in the freezer for 30 minutes to set.
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Store in an airtight container in the fridge for up a week or a couple months in the freezer. Enjoy!
Recipe Notes
Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!