Peanut butter pretzel truffles
- Preparation and cooking time
- Total time
- Easy
- Makes 40
Skip to ingredients
- 340g jar smooth peanut butter
- 150g white chocolatebroken into chunks
- 100g icing sugar
- sea salt
- 200g pretzels
- 300g dark chocolatemelted
Nutrition: per serving
- kcal146
- fat8.9g
- saturates3.7g
- carbs12g
- sugars6.9g
- fibre1.4g
- protein3.6g
- salt0.3g
Method
step 1
Beat the peanut butter in a bowl until it’s softened up a bit. Melt the white chocolate in bowl over (but not touching) a pan of simmering water or in short blasts in the microwave. Gradually mix in the chocolate and icing sugar into the peanut butter with a good pinch of sea salt. Put the mix in the fridge for 30 minutes to firm up. Scoop out tsps of the mix then use dampened (or lightly oiled) hands to roll into about 40 balls. Put in the freezer for at least 20 minutes to harden.
step 2
Put the pretzels in a freezer bag and bash with a rolling pin to crush, but don’t make the pieces too small. Put in a shallow bowl.
step 3
Once the balls are solid and cold, drop them into the melted dark chocolate, then quickly into the pretzel pieces (the chocolate sets quickly so you need to work fast). Put on a baking sheet lined with baking paper and leave to harden. Pack into bags or boxes.
