You haven’t had a truffle, until you have these Chubby Hubby Buckeye Peanut Butter Truffles. They are out of this world.
They are the best during the holidays, but let’s be real, they are the best all year long. Peanut butter and chocolate lovers, unite. You won’t want to miss this one.
I finally gave in and have made them more than once. They are so easy and DELICIOUS. I love anything with peanut butter and chocolate.
Each batch makes 18 truffles (or more, depending on the size you make them), so they are great for a crowd.
Recipe Ingredient Notes
To make Chubby Hubby Buckeye Peanut Butter Truffles, you will need the following ingredients:
- Pretzel Pieces
- Creamy Peanut Butter
- Unsalted Butter
- Light Brown Sugar
- Salt
- Powdered Sugar
- Milk Chocolate Chips, or Semi Sweet Chocolate Chips
- Vegetable Shortening
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Chubby Hubby Buckeye Peanut Butter Truffles
- Place the pretzel pieces in a resealable plastic bag and crush into very small bits (a rolling pin works great for this- put your kids to work!).
- In a small bowl, mix the peanut butter, butter, brown sugar and salt together. Mix until all of the ingredients are completely blended and smooth. Add the pretzel bits to the peanut butter mixture and mix well. Add the powdered sugar and mix until completely combined.
- Line a small baking sheet with wax paper. Get about 2 teaspoons of the peanut butter mixture and gently shape into a ball with your fingertips. Place the ball on the wax paper-lined cookie sheet and repeat with the remaining peanut butter mixture. Place the baking sheet into the refrigerator and chill for at least 30 minutes.
- When ready to dip the truffles, microwave the chocolate chips and vegetable shortening together in a small bowl at 50% power in 30-second increments, stirring after each, until completely melted and smooth.
- Working one at a time, dip one peanut butter-pretzel ball into the melted chocolate and use a fork to roll it around, ensuring that it is completely coated with chocolate. Let any extra chocolate drip off and place back on the wax paper-lined sheet. Repeat with all of the peanut butter-pretzel balls. Return the baking sheet to the refrigerator and again chill for at least 30 minutes. Garnish with a drizzle of melted peanut butter and crushed pretzels, if desired. Store in an airtight container in the refrigerator.
Storing and Other Tips
Store truffles in an airtight container in the refrigerator for up to two weeks.
What is a substitute for shortening?
Shortening works great in this recipe, however, if you are looking for a substitute, we recommend using vegetable oil.
You could also use butter, but we have found vegetable oil makes a great substitute.
How to properly dip your truffles in chocolate:
First things first. Your truffles have to be frozen or cold. If they are not frozen or cold, they will be misshapen, and they will fall apart in the warm chocolate.
Then your chocolate will have peanut butter truffle smears in it. I have learned from personal experience.
Get your chocolate. I used Hershey’s chocolate chips, but you could also use a bark.
I microwaved mine for 30 second intervals, stirring each time, until smooth.
Don’t let any moisture get into your melted chocolate or it will get a weird texture, and won’t work for dipping.
For dipping, one of our tricks is to use a plastic fork and break off the middle tines. Just leaving the two on each end. It kind of looks like a hand doing a “rock on” sign.
Drop the frozen ball into the chocolate and then carefully lift out with the fork invention, tapping the side of the bowl to let the excess chocolate drip off.
Set them on a cookie sheet covered in wax paper. And let it set up, before adding the peanut butter drizzle.
Enjoy More Delicious Truffles Recipes
Making homemade candy makes us feel less guilty about our sweet tooth. Check out our comprehensive collection of candy recipes here.
- Chocolate Chip Cookie Truffles
- Oreo Cookie Truffles
- Red Velvet Cake Bites
- Peanut Butter Snowballs (No Bake Truffles)
Chubby Hubby Buckeye Peanut Butter Truffles
Ingredients
- 1 ½ cups pretzel pieces
- ½ cup peanut butter (creamy)
- 1 Tablespoon butter (unsalted), room temperature
- 2 Tablespoon light brown sugar
- dash of salt
- 3 Tablespoon powdered sugar
- 1 cup milk chocolate chips, or semi sweet chocolate chips
- 1 Tablespoon vegetable shortening
Equipment
Instructions
- Place the pretzel pieces in a resealable plastic bag and crush into very small bits (a rolling pin works great for this- put your kids to work!).
- In a small bowl, mix the peanut butter, butter, brown sugar and salt together. Mix until all of the ingredients are completely blended and smooth. Add the pretzel bits to the peanut butter mixture and mix well. Add the powdered sugar and mix until completely combined.
- Line a small baking sheet with wax paper. Get about 2 teaspoons of the peanut butter mixture and gently shape into a ball with your fingertips. Place the ball on the wax paper-lined cookie sheet and repeat with the remaining peanut butter mixture. Place the baking sheet into the refrigerator and chill for at least 30 minutes.
- When ready to dip the truffles, microwave the chocolate chips and vegetable shortening together in a small bowl at 50% power in 30-second increments, stirring after each, until completely melted and smooth.
- Working one at a time, dip one peanut butter-pretzel ball into the melted chocolate and use a fork to roll it around, ensuring that it is completely coated with chocolate. Let any extra chocolate drip off and place back on the wax paper-lined sheet. Repeat with all of the peanut butter-pretzel balls. Return the baking sheet to the refrigerator and again chill for at least 30 minutes. Garnish with a drizzle of melted peanut butter and crushed pretzels, if desired. Store in an airtight container in the refrigerator.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
these look fantastic!
yummmmmmm!!!!!
new follower here! these are awesome! ~b
http://thehappylittletomato.blogspot.com/
oh pure delight! I just drooled all over my keyboard! 🙂
Making these right now! 🙂 I had to add an extra tablespoon of Peanut Butter because the mixture wouldn’t hold together using the measurements provided above. I wonder if you use a specific kind of PB? I used JIF. Thanks for the recipe!
I wanted to let you know that I featured this on my “What I Bookmarked This Week” post today. Stop by and see!
I made these tonight. I too had a hard time keeping the mix together. I wondered if the measurements were correct. I think on the next batch I may cut the pretzels to 1 cup and see what happens. Tasted pretty good but mine were not very pretty Haha!
Oohh, I’ve made these before and adored them.
I made these for the 1st time today and decided to double the “wet” ingredients (everything except for the pretzels) because it seemed a little dry. These are absolutely wonderful!
omg, love these truffles! i recently just made my first batch of chocolate cake truffles with my kids and they’re sinfully sweet. check it out: http://www.myjudythefoodie.com/2011/12/chocolate-cake-truffles/
I just made these, I doubled the recipe, lest I have the ‘only 4 survived’ problem. They are a gift for a friend and i want to make sure he actually gets to try the truffles. I had no issues w your ingredient list at all!
I’m a new visitor and pinner, I’ll definitely be back!
Oh wow!! Seriously. I probably shouldn’t have read this one. It looks dangerous!!
I had been wanting to make these for the longest time and finally got the chance this weekend. They are delicious! Check out my blog post on it and follow if you like 🙂 Thanks so much for the recipe.
http://eatsaroundtheworld.wordpress.com/2012/02/11/chubby-hubby-truffles/
cannot wait to make these! My hubby will be getting these for Valentine’s Day tomorrow!
Made these last night as part of our Valentine’s Day candymaking extravaganza. SUPER YUMMY, though I opted for natural peanut butter and did have a few casualties when we were rolling them up… only 2-3 wouldn’t stick together. Once the chocolate got on the outside, though, we were golden and they are friggin DELICIOUS. 🙂 Can’t beat salty sweet!
Made these last night as part of our Valentine’s Day candymaking extravaganza. SUPER YUMMY, though I opted for natural peanut butter and did have a few casualties when we were rolling them up… only 2-3 wouldn’t stick together. Once the chocolate got on the outside, though, we were golden and they are friggin DELICIOUS. 🙂 Can’t beat salty sweet!
Those look so good! I am sure that I gained some weight just from looking at them!
me and my girlfriend have simultaneously decided that we have to make this choccies next week they look awesome.
Added a lot more peanut butter, to make them stick together better, and that worked well. I also put shortening on my hands when I was forming them-an immense help. They were absolutely delicious. Couldn’t keep my kids. From devouring them!
This look yummy….think the name is appropriate, Chubby Hubby : )
Have made the Chunky Monkey cookies too. My two year granddaughter asked my last week for chunky monkey. : )
do you think it would work to use coconut oil instead of shortening?
Hi Stacy!
I am not sure if it would work using coconut oil. It might change the taste quite a bit, but I haven’t worked with coconut oil much. Sorry I am not more help! Let us know if you try it!
I’ve made a similar recipe at Christmas several times and found that if the “balls” re put in the freezer for a bit, they will not fall apart when you dip them in the warm chocolate. The addition of pretzel might be too much to handle….I have to make these soon!!
WOW! I have to make these.
oh these sound wonderful…new follower
I pinned these a while back and think they look amazing!!!
I’m from Ohio so we are big on the whole buckeye theme!!
I’d love for you to share this or any Pinterest recipe over at my blog today!!
I’m doing a new Pinterest foodie party!
I make Buckeyes every Christmas. I am going to try these instead this Christmas. Thank you!
thanks for sharing.
I just made these and they look amazing! My batch only made 12, hmmm…. I used a cookie scoop so the size seems right. I made them as a little something extra for Thanksgiving in case someone is sick of pumpkin pie 🙂
Mine didn’t look pretty either! I couldn’t hold the round ball shape.
Do you think I could make a bunch of these to freeze? Thanks!
I was just going to ask the same thing! 🙂
Yes!! They should freeze just fine. Put them in an airtight container.
Stacy, Did the coconut oil work?? I was thinking about doing that too! And using a healther “nut butter”…thoughts?
Ok, I am waiting for them to chill…
Although I made a completely different recipe (with home-made cashews butter, chocolate chip cookies and milk chocolate), still I want to thank you for the inspiration! It was a lovely bonding afternoon with my husband. 🙂
Your ingredients sound delicious! Thanks for your comments! 🙂 -The Six Sisters
Is vegtable shortening the same thing as vegtable oil? And what does it mean one cup of milk OR one cup of semi-sweet chocolate chips?
Hi Shannon, vegetable shortening is different than vegetable oil. Shortening is like the thick crisco, it is not liquid. Also, you can use one cup of milk chocolate chips or one cup of semi-sweet chocolate chips. Whichever kind you prefer. Hope this helps you.
these look incredible, just wondering what kind of pretzels to use? i have whole wheat thin sticks, would that work ok? also can i use margarine or butter instead of shortening?
Every year I buy my husband an expensive box of truffles but i will be making this recipe instead looks so easy and delicious thank you
I’ve never used melted peanut butter. Does it harden on the truffles like the chocolate ? Looks amazing but I dont want them to stay sticky.
Can butter be used in place of shortening for the chocolate mixture?
Your recipe reads choc chips OR milk.. I know this must be a typo you have to have choc chips but do you add milk!
Just made my first batch and had one you girls sure no what your doing with flavors another fantastic recipe thanks oh and I did double the recipe except for the pretzels and they held together perfect
I too am confused as to where you would use the milk, I understand that you would need the chocolate to roll the truffles.
Sorry for the confusion. There is no milk in the recipe, just milk chocolate chips or semi sweet chocolate chips. We used milk chocolate chips. Hope this helps.
It means milk chocolate chips.
Should work just fine.
With all the comments about the confusion of whether to use milk in the recipe, I would think you would rephrase that part of the recipe…just say’n.
Is there a substitute for the shortening?
You could substitute with a little vegetable oil.
I made these today and they are fantastic! I somehow managed to actually make 24 of them instead of just 18, but their all a pretty decent size! I think the only reason I made more of them though is because to get them to stick I had to add more peanut butter. I didn’t crush the pretzels as small as I probably should have so they were having a bitt of trouble. Plus I only had crunchy peanut butter. 🙁 But they were actually really really good, so honestly, no complaints whatsoever! Except that their going to make me very fat, something I really don’t need XD
Thanks for the awesome recipe. I followed the recipe very closely except I drizzled the truffles with melted peanut butter chips mixed w/ a little shortening instead of plain peanut butter. My friend, who is a lover of all things peanut buttery, adored these. Also, the drizzle and garnish of crushed pretzels made the truffles impressive looking.
Just like others mentioned I had to add MUCH more peanut butter–don’t know exactly how much just kept spooning in more and more. I suspect this has to do with the brand of peanut butter. Luckily, it seems to be delicious with tons more P.B. in it. I had absolutely no luck forming these into balls until the additional P.B. was added. I used a small cookie scoop and that worked pretty well to form the truffles.
My 8-year-old and I made these this weekend. We loved them! Next time I’ll make a double or triple batch.
So glad you liked them. They are some of our favorite treats!