Chocolate Covered Peanut Butter Pretzel Balls

The length of the title of this recipe takes longer to say than the recipe takes to make. I promise. I also promise that these little delights are dangerous. I don’t mean you’ll eat one and feel horribly guilty afterward, I don’t mean they’ll destroy your diet, and I certainly don’t mean you wouldn’t want to be caught in a dark alley with them. What I mean is this-you’ll pop one into your mouth and love it, and then you’ll try another, and then…”What?!? I ate 7?!?”

They’re two-bite-sized, and they have a crispy texture that fools you into thinking they’re a light snack. They’re certainly not so it may take a little effort to exercise some portion control. Luckily, the recipe doesn’t make that much 😉

Chocolate Covered Peanut Butter Pretzel Balls

Stuff You’ll Need

Makes 10 tablespoon-sized balls

  • 1/2 cup good quality natural chunky peanut butter
  • 1 cup chopped salted pretzels
  • 4 oz semisweet chocolate or 1/2 cup carob, nondairy chocolate chips
  • Baking sheet, parchment paper, small ice cream scoop (optional)

How to Do It 

  1. Begin by mixing the chunky peanut butter in a metal mixing bowl. Stir it just briefly to evenly distribute the peanuts and oil, and place the bowl in the freezer for 10-15 minutes.
  2. Line the pan with parchment paper, and remove the peanut butter from the freezer. Fold the chopped pretzels into the peanut butter, and use a small ice cream scoop or spoon to remove chunks of the mixture. Roll them into tablespoon-sized round mounds. If the mixture begins to get too sticky to work with, place it in the freezer for another 5-10 minutes to rest.
  3. Place the baking pan with the peanut butter balls in the freezer for one hour to freeze.
  4. Before removing the tray, melt the chocolate in the microwave or over a double boiler, and place in a small, deep cup or bowl.
  5. Remove the tray from the freezer, and dip each ball into the chocolate. Move it around with a fork until the entire surface is covered in chocolate. Place back on the parchment paper. Freeze the balls until the chocolate has hardened, approximately 30 minutes. Move to the refrigerator or the counter to get to room temperature before serving…and watch how many you eat at once! They’re tricky!

Recipe adapted from

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