These easy peanut butter pretzel bites are perfect for snacks or giving as gifts.
❤️ Why you'll love it
- Easiest of truffle recipes.
- Salty pretzels and sweet chocolate are a perfect combination.
- Little bites of decadence only take about ten minutes active prep time.
Homemade peanut butter truffles make a perfect gift during the holiday season for those family members who seem to already have everything. Plus, they’re a great snack to keep on hand when you just need a little special indulgence.
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Mix the ingredients together - except for the chocolate and Crisco.
- Form into small balls and freeze.
- Melt the Crisco into the chocolate chips. Stir until smooth.
- Dip the chilled peanut butter balls into the chocolate. Let set.
Store chocolate truffles in an airtight container with wax paper or parchment paper between the layers. You can refrigerate them for at least two weeks or freeze them for a few months.
Make sure the refrigerator is odor free, though, since chocolate absorbs weird flavors quickly. Pop a new box of baking soda in the fridge if you’re worried!
Unless you like your sweets cold (your choice!) I’d recommend thawing frozen peanut butter pretzel truffles in the fridge for a few hours. Then, for best results, let refrigerated truffles come to room temperature for one to two hours.
- If you prefer a truffle that’s less sweet, you can use dark chocolate or semi-sweet, too.
- On the other hand, some people like to use white chocolate, especially since you can tint it different colors. However, be aware that white tends to be sweeter than milk chocolate.
- If you have coconut oil instead of shortening on hand, you can use that to thin the chocolate coating. Vegetable oil also works in a pinch!
- After the initial chocolate coating sets, drizzle the truffles with some melted milk or white chocolate. Then, sprinkle with flaky sea salt, sprinkles, or some more pretzel bits for a fun finishing touch. They’ll rival chocolates from a fancy pastry shop!
💭 Things to know
Expert Tip: High-quality chocolate is key when making delicious truffles. Look at the package and aim for at least 60% cocoa solids when choosing milk chocolate (with dark, look for 85%.)
- Chop the pretzels finely, but don’t obliterate them into dust. You still want to be able to see small bits of crushed pretzels pieces.
- Pulse the pretzels in a food processor a few times to chop them up easily and quickly. Otherwise, just use a sharp knife.
- Use forceful, downward motions when cutting the chocolate. Start at one corner (an angle) rather than a flat side to get smaller shards.
- Water and chocolate don’t mix—that’s chocolate 101. So, make sure your tools are completely dry. Otherwise, your chocolate will seize up and be ruined.
- For more even melting, swap the microwave for a double boiler. Just be sure to continually stir the chocolate and don’t let the boiling water touch the bottom of the bowl.
- Don’t overheat your chocolate! Be sure to stir it every 30 seconds, stopping once it’s just melted.
- Don’t skip the shortening (or equivalent swap) when making the coating. It helps give your truffles an enticingly smooth, shiny finish.
- I like to form and freeze the truffles on a baking sheet. Not only does the metal get really cold and help the chocolates chill, but the rim keeps the truffles on in case they slide around a bit during transfer. Nothin’ worse than losing chocolate to the floor! Tragic!
- Line your baking sheet with parchment paper or wax paper for easy cleanup.
- Use a small cookie scoop to portion out evenly sized peanut butter pretzel truffles.
- Two forks come in handy when dipping the truffles so your fingers don’t get all messy!
Chocolate chips aren’t made to melt super well in order to hold their shape in things like cookies and muffins. Thus, when making smooth, creamy truffles, chocolate bars are preferred. That way, you don’t risk overheating/scalding/burning the chocolate trying to get it all to melt.
When working with only a few, simple ingredients, you really want the best flavor possible to shine through. Melting wafers are easy to use, but they can taste a little waxy and artificial. I’d highly recommend you use real chocolate.
Nope! Our truffles are hand-rolled. I think it’s a better way to do it than buying new equipment that you’ll only use once or twice a year. Nobody has the storage room for that!
If there is too much of a difference in temperature between the truffle balls and the melted chocolate, the coating can crack as it dries. Be sure to let your melted chocolate cool down a bit before dipping the truffles in.
Besides the end-of-year holidays, I like to share truffles on Valentine’s day with my "gal-entines" (the important ladies in my life!) You can also take them to a bake sale, or share them as teacher’s gifts. Peanut butter pretzel truffles are one of my favorite recipes to make in advance and give as last-minute hostess gifts or bring to spur-of-the-moment get-togethers.
📚 Related recipes
- Dark Chocolate Truffles are decadent with deep, rich flavor—plus, they’re much cheaper than buying from a fancy-schmancy chocolatier!
- Stepping away from the dark side, Lemon White Chocolate Lavender Truffles are creamy and smooth with a delicious tang of zest!
- A show-stopping, one-bite treat that’ll have everyone sneaking back to the dessert table—add Boozy Chocolate Covered Cherries to your menu now!
🍽️ Serve with...
- Oven Roasted Quail (great date-night meal when followed by truffles!)
- Brownie Ice Cream
- Irish Cream Hot Chocolate Bombs
📞 The last word
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Peanut Butter Pretzel BitesPrint Pin Recipe Save Go to Collections
- 1 cup peanut butter, creamy or crunchy, your choice
- 1 tablespoon unsalted butter, room temperature.
- ¼ cup light brown sugar
- 2 tablespoons Confectioner’s sugar
- 1 ½ cups finely chopped pretzels
- ½ cup graham cracker crumbs
- 2 cups milk chocolate, chopped
- 1 tablespoon vegetable shortening
- Blend the peanut butter, butter, brown sugar, and Confectioner’s sugar in the bowl of a stand mixture until smooth and well mixed.
- With the mixer running on low speed, slowly pour in the pretzels and graham cracker crumbs.
- Blend until smooth and you can form balls of it with your hands.
- Form tablespoon sized balls and place on a cookie sheet.
- Freeze until very firm, about 30 minutes.
- Dip the balls in the melted chocolate.
- Store in the refrigerator in a tightly covered container.
- Add the chocolate and the vegetable shortening to a microwave safe bowl
- Melt on 50% power for 2 minutes, stirring every 30 seconds. (you may not need the whole 2 minutes.)
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First published October 10, 2016. Last updated September 22, 2022 for updated images.