This super-easy, five-ingredient Peanut Butter Pretzel Truffles recipe comes together in one bowl and requires no baking. They’re ideal for Valentine’s Day treats, after-school snacks, or a hidden emergency stash for when a sweet craving hits. These truffles also make thoughtful homemade gifts for the holidays.
These no-bake treats pair chocolate, peanut butter, and salty pretzels for a perfect sweet-and-salty bite. The center is a simple mixture of almonds, pretzels, powdered sugar, creamy peanut butter, and vanilla—then each ball is coated in melted chocolate. Chill until set and enjoy cold straight from the fridge for the best texture.
Peanut Butter Pretzel Truffles
These truffles are no-fuss and no-bake, so they’re perfect for warm weather or any time you don’t want to heat the oven. The combination of crunchy nuts and pretzels with creamy peanut butter and a chocolate shell creates a satisfying contrast of textures and flavors. The recipe yields about 16 truffles—enough to share or to keep a small stash for yourself.
Kelley’s Tips
Before You Get Started
- Drizzle options: Finish the truffles with melted white chocolate, extra peanut butter, or Nutella for a decorative touch.
- Extra crunch: Sprinkle chopped salted roasted peanuts on top for more savory peanut flavor.
- Creative toppings: Right after dipping, press crushed almonds or pretzels onto the chocolate before the coating sets.
- Serve chilled: These are best cold from the refrigerator — chilling helps the truffles hold together and improves texture.
All you need is 7 ingredients!
- Almonds: The base for the truffles; you can swap cashews, walnuts, or pecans if preferred.
- Vanilla extract: Adds warmth and depth to the filling.
- Salted pretzels: Use salted pretzels to balance the sweetness and add crunch.
- Creamy peanut butter: Provides creaminess and peanut flavor; natural or regular both work.
- Powdered sugar: Keeps the filling smooth—use powdered rather than granulated for better texture.
- Semi-sweet chocolate chips: Melted with coconut oil to form the outer coating; use dark chocolate for a less sweet option.
- Coconut oil: Adds a silky consistency to the melted chocolate and makes dipping easier.
How To Make Peanut Butter Truffles
- Pulse the almonds in a food processor until finely ground. Transfer to a large bowl and set aside.
- Pulse the pretzels in the food processor until crushed, then add them to the bowl with the almonds.
- Stir in powdered sugar, creamy peanut butter, and vanilla extract until the mixture forms a cohesive dough.
- Roll the mixture into 16 even balls. Place them on a baking sheet lined with parchment and freeze for 30 minutes to firm up.
- While the truffles chill, combine the semi-sweet chocolate and coconut oil in a heatproof bowl and melt in 30-second increments, stirring between each, until smooth.
- Remove the chilled truffles from the freezer and dip each ball into the melted chocolate, coating completely. Return the coated truffles to the lined baking sheet.
- Freeze the dipped truffles for another 30 minutes to fully set the chocolate coating. Store in an airtight container in the fridge for up to one week or freeze for longer storage.
This recipe yields about 16 truffles—perfect for sharing or packaging as small gifts.
Storage and Freezing Instructions
- Refrigerate: Store truffles in an airtight container in the fridge for up to one week.
- Freeze: For longer storage, freeze truffles in a freezer-safe container or bag for up to six months. Thaw briefly before serving if desired.
More Dessert Recipes To Try
- 5 Ingredient Peanut Butter Cups
- No-Bake Chocolate Cookies
- Double Chocolate Chip Cookies
- No-Bake Mascarpone Tarts
- Dark Chocolate Almond Clusters
- Brownie Bites
- No-Bake S’mores Bars
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
- Add almonds to a food processor and pulse until ground. Transfer to a large bowl.
- Pulse pretzels in the food processor until ground; add them to the bowl with the almonds.
- Stir in powdered sugar, peanut butter, and vanilla until a uniform mixture forms.
- Roll into 16 balls and place on a parchment-lined baking sheet. Freeze for 30 minutes to firm up.
- Combine melted chocolate and coconut oil in a small bowl. Dip each chilled ball in the melted chocolate and return to the baking sheet.
- Freeze the coated truffles for 30 minutes to set the chocolate.
- Store in an airtight container in the fridge for up to a week or freeze for longer storage. Enjoy!