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Peanut Butter Pretzel Truffles

Peanut butter and chocolate are such a great combination and are perfect in these gluten free peanut butter pretzel truffles. So easy to make and great for sharing! 
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Chilling Time: 1 hour
Total Time: 10 minutes
Servings: 24 truffles
Calories: 150kcal
Author: Megan


  • 1 tbsp unsalted butter (softened)
  • 1/2 cup creamy peanut butter
  • 2 tbsp brown sugar
  • 1 tsp salt
  • 3 tbsp powdered sugar
  • 1 1/2 cup gluten free pretzels
  • 1 cup semisweet chocolate chips
  • 1 tbsp shortening


  • Start by breaking up pretzel pieces. Easiest way is to place pretzels in a sandwich baggy and use a rolling pin or your hands to crush the pretzels. Set aside.
  • Then line a cookie sheet with wax paper and set aside.
  • In a bowl, mix the butter, peanut butter, brown sugar, and salt until smooth.
  • Once combined, mix in the powdered sugar.
  • Lastly, dump in 1 1/4 cup of pretzel bits and mix together.
  • Use a small cookie dough scoop to form mixture into roughly 1/2 inch balls.
  • Place on the wax paper-lined cookie sheet.
  • Chill for 30 minutes in the refrigerator.
  • Once you are ready to dip the truffles, place the chocolate chips in a microwave safe bowl and microwave for 30 seconds.
  • Stir the chocolate and add in the shortening, then continue to microwave in 30 second intervals and stirring until melted. The shortening will help the texture and keep the chocolate shiny.
  • Dip truffles one at a time. I used 2 spoons to roll the truffles in the chocolate and to allow the chocolate to drip off before being placed back on the cookie sheet.
  • Use the remaining 1/4 cup of pretzel bits to garnish the truffles before the chocolate dries. Place in the refrigerator and chill for at least 30 minutes.


Calories: 150kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 354mg | Potassium: 77mg | Sugar: 5g | Vitamin A: 20IU | Calcium: 8mg | Iron: 0.6mg
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