Healthy Treat: Pretzel Peanut Butter Chocolate Balls

Tuesday, March 28, 2017

I've been making these delectable balls of goodness for a few years now.  I found them on Pinterest, and Pinterest, you did not let me down!

A combination of some of the best things on earth: pretzels, graham crackers, peanut butter, and chocolate. And no refined sugars and dark chocolate--this is the best healthy treat ever!

You won't feel bad about eating these in your afternoon slump, or as a healthy-ish treat cap at the end of your day.

Before I share the recipe, some notes:

I've subbed more graham cracker crumbs when I didn't quite have enough pretzels and it worked just fine--but do your best to use the amount of pretzels here because that ratio is money.  I've also used chunky peanut butter and it was great as well!

I use more chocolate than the original recipe called for, and I tend to use dark chocolate.  But semi-sweet or even milk is fine--it's all your preference!

I used to roll each ball completely in chocolate, but now I just dip them and then drizzle the remaining chocolate over the whole collection.  (This is is motivated by pure laziness.)  You definitely want to use wax paper or a silpat liner for this!

I wet my hands when rolling so it goes much faster and is less messy.

And most importantly: store these in the freezer.  I don't know why, but that's my preference for most desserts: COLD.

Pretzel Peanut Butter Chocolate Balls
Recipe adapted from Confessions of a Confectionista

1 cup crushed pretzels (leave a few little chunks)
1/2 cup graham cracker crumbs
3/4 cup peanut butter, non-chunky preferable
1/3 cup honey
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 bag of chocolate chips, dark or semi-sweet preferable

In a blender or food processor, crush pretzels, and make graham cracker crumbs.  Place in large bowl.  Add the peanut butter, honey, vanilla, and cinnamon.  Stir until combined and mixture can be rolled into balls.  If it doesn't stick easily enough, add a bit more peanut butter.  Using a tablespoon, dish out mixture and roll into balls.  Place the ball on a cookie sheet lined with either wax paper or a silpat liner.  Freeze or refrigerate about 15-20 minutes.

Place chocolate chips in microwaveable safe bowl.  Heat in 20-30 second increments, stirring in between.  You want the chocolate to barely melt (don't overcook the chocolate or you'll be sad!).  Dip balls into chocolate and put back on lined cookie sheet.  Drizzle remaining chocolate over the tops.  Place them back in the freezer/fridge unit chocolate is completely hardened.  You can then store them in a ziplock back and keep chilled/frozen.


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