Peanut butter pretzel truffles for a #SundaySupper tailgate party

This week’s Sunday Supper is devoted to all the tasty foods appropriate for a tailgate party. Football definitely doesn’t have the same kind of hardcore following here in Vancouver than it does in the US (I don’t dare speak for the rest of BC or Canada since I’m a born ‘n raised Vancouverite – I’ll just speak to my experience here in my hometown). Sure, we have the BC Lions and there are plenty of people who are die-hard fans but it just isn’t the same. I admit I’ve never watched a football game in my entire life (unless football movies count – I love them!).

So why did I want to participate this week? Invite me to an event that brings people together with good food and lots of booze and I’m SO there.

With so many delectable, often deep-fried, options to choose from, I played to my strengths and made something sweet. I had pretzels left over from the layer cake I made last week and wanted to use them in a dessert. I did a quick internet search for peanut butter and pretzels and found this gorgeous truffle from the Brown Eyed Baker.

As I whipped mine up, I realized that my creation looked NOTHING like the Brown Eyed Baker’s perfectly stunning Chubby Hubby truffle. Oh well, as long as it tastes good (which it does!).

Peanut Butter and Pretzel Truffles (or, more accurately, chocolate-covered peanut-butter-pretzel-Rice-Krispies bites) adapted from the Brown Eyed Baker

1 ½ cup pretzel pieces
½ cup Rice Krispies
2/3 cup creamy peanut butter
1 tablespoon Nutella
1 tbsp unsalted butter, room temperature
2 tbsp packed light brown sugar
Pinch of salt

For the chocolate coating:

1 1/2 to 2 cups of chocolate (any kind you want – white, milk, or dark, in bar form or chocolate chips.  I used a Lindt dark chocolate bar)
1/4 cup unsalted butter, room temperature

Crush your pretzels into small pieces. I used a meat mallet and had a fabulous time whacking them to bits.

I didn’t even bother to transfer them to another bag.

In a small bowl, combine the peanut butter, nutella, butter, brown sugar and salt. Stir until all of the ingredients are blended and smooth. Add the pretzel bits and stir. Add the Rice Krispies and gently stir.

The star of the show.

***I didn’t use the powdered sugar called for in the original recipe, which probably explained why my peanut butter mixture was so liquidy. Oh well! Nothing that quality time in the freezer didn’t fix***

It was pretty tasty just like this. Of course I had to eat a few spoonfuls in the name of quality control.

Line a baking sheet with parchment paper. Scoop out the mixture into whatever size you want (the smaller they are, the easier to roll in the chocolate later) and place on the lined baking sheet. Repeat with the remaining mixture. Place into the freezer for at least 30 minutes.

When ready to dip, melt your chocolate and butter. You can probably do this in the microwave but I placed my chocolate in a heat proof bowl over a boiling pot of water. I stirred until the chocolate was completely melted, turned off the heat, added the butter and mixed until it was completely incorporated.

Creating my own double boiler.

Working with one at a time, dip your peanut-butter-pretzel-Rice-Krispies ball in the melted chocolate and make sure it’s completely coated in chocolate. Shake off any excess chocolate and place it back onto the lined baking sheet. Repeat until you’ve covered all the balls (am I really infantile to think the word “balls” is funny?). Place back into the freezer for another half hour.

I had to work fast – the warm chocolate was melting the balls (snicker). You can garnish the tops of these if you want. I’ve left them plain because they’re already packed with so much sweet deliciousness.

The finished product after the final cooling stage.

These little bites are super addictive. The peanut butter is the dominant flavour, tempered by the salt and crunch of the pretzels and Rice Krispies. It’s like a chocolate bar, but so much better.

If you aren’t going to immediately devour the entire batch (I was tempted to, people, really really tempted!) keep them in the fridge or the freezer because they melt super fast.

The recipes this week are decadent, tasty, cheesy, crispy, deep-fried, sweet, salty and boozy – in other words, the perfect foods! Check them all out:

71 thoughts on “Peanut butter pretzel truffles for a #SundaySupper tailgate party

  1. Pingback: Far East Steak Salad for #SundaySupper « Diabetic Foodie

  2. Girl, I don’t care what they look like. You peanut butter together with chocolate and pretzels. I mean come on? Oh yeah and you put rice crispies in there too. ahh Nancy, can’t leave well enought alone. But I’m glad you didn’t because it sounds pretty amazing. now about this moving business. Can we live half the year in Canada and half the year in the states?

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