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:

• The LineupPre Game Warm-ups:
  • Sausage Balls by My Catholic Kitchen
  • Edamame Hummus by Girl in the Little Red Kitchen
  • Slow Cooker Rueben Dip by The Meltaways
  • Buffalo Wing Hummus by Hezzi-D’s Books and Cooks
  • Smokey Guacamole with Bacon by Family Spice
  • Pepperoni & Mozzarella Pull Apart by In the Kitchen with KP
  • Boneless Honey BBQ Chicken Wings by Juanita’s Cocina
  • Candied Pecans by From Fast Food to Fresh Food
  • Crispy Coconut Chicken Strips with Sweet Chili Sauce by Crispy Bits & Burnt Ends
  • Swabian Mini Meatballs (Schwaebische Mini Fleischkuechle) by Galactosemia in PDX
  • Joe Montana’s Touchdown Guacamole by Noshing with the Nolands
  • Cheddar Cheese Jalapeno Bites by Mama.Mommy.Mom.
  • Hot & Spicy Popcorn Chicken by My Trials in the Kitchen
  • Bacon Wrapped Chicken Bites by Family Foodie
  • Soft Pretzels with Spicy Beer Cheese Sauce by girlichef
  • Game Day Loaded Nachos by The Messy Baker
  • Buffalo Chicken Dip by Home Cooking Memories
  • Southwestern Spring Rolls by Supper for a Steal
  • Pepperoni Pizza Puffs by Comfy Cuisine
  • Roasted Garlic Bacon Dip with Easy Homemade Tortilla Chips by Daily Dish Recipes
  • Beer Battered Spiced Sweet Potato Lentil Fritters by Sue’s Nutrition Buzz
  • Indian Spiced Chicken Meatballs by Soni’s Food for Thought
  • Bacon Wrapped Jalapeno Poppers by Real Best Recipe

  On the Sidelines:

  • Anne’s Best Potato Salad with Bacon and Peas by Webicurean
  • Simple Roasted Purple Potatoes by Ruffles and Truffles
  • Spicy BBQ Baked Beans by Bobbi’s Kozy Kitchen
  • Papa’s Potato Salad & Baked Beans by Kwistin’s Favorites

  Main Events:

  • Gluten Free Breakfast Sandwich by Cooking Underwriter
  • Pollo Adobado con Papas (Adobo Chicken with Potatoes) by La Cocina de Leslie
  • Poor Man’s Burrito by Shockingly Delicious
  • Ham and Mushroom Handpies by Vintage Kitchen Notes
  • Individual Muffuletta Sandwiches by Magnolia Days
  • Far East Steak Salad by Diabetic Foodie
  • Italian Sloppy Joes by The Weekend Gourmet
  • Hot Chicken Chili by Momma’s Meals
  • Louisiana Sloppy Joes by Sustainable Dad
  • Hawaiian Chicken Wraps by Cindy’s Recipes and Writings
  • Grandpa Sal’s Sausage and Peppers by Daddy Knows Less
  • Fancy Filet Chili by I Run for Wine
  • Homemade Italian Sausage by The Little Ferraro Kitchen
  • Jalapeno Crockpot Chili by Mama’s Blissful Bites
  • Flavorful Fall Marinade by Midlife Road Trip
  • Moose Chili by Mrs. Mama Hen

  Overtime:

  • Peanut Butter-Stuffed Chocolate Cookies by Chocolate Moosey
  • Streusel Topped Pumpkin Bread by That Skinny Chick Can Bake
  • Zucchini Cupcakes by In the Kitchen with Audrey
  • Oven-Baked Churros by Small Wallet Big Appetite
  • Swirl Nutella Cupcakes by Basic N Delicious
  • Peanut Butter and Pretzel Truffles by Gotta Get Baked

  From the Cooler:

  • Sparkling Tropical Lemonade by Dinners. Dishes, and Desserts
  • Strawberry Horchata by Damn Delicious

  Wine Pairings by Wine Everyday

  Don’t forget to join us on twitter at 7pm ET to talk all things tailgate.  Use tweetchat to follow along with #SundaySupper.

  We’d also love to feature your tailgating recipes on our #SundaySupper Pinterest board and share your menu with all of our followers!