Chubby Hubby Buckeye Peanut Butter Truffles Recipe

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Published: November 29, 2021Updated: December 22, 2021Author: Elyse Ellis
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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.
Chubby Hubby Buckeye Peanut Butter Truffles Recipe

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. 

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.

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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 mis-shapen, 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.

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Serves: 30

Chubby Hubby Buckeye Peanut Butter Truffles Recipe

You haven't had a truffle, until you have these Chubby Hubby Buckeye Peanut Butter Truffles. They are out of this world.
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Ingredients

  • 1½ cups pretzel pieces
  • ½ cup creamy peanut butter
  • 1 Tablespoon unsalted butter room temperature
  • 2 Tablespoons light brown sugar
  • dash of salt
  • 3 Tablespoons powdered sugar
  • 1 cup milk chocolate chips or semi sweet chocolate chips
  • 1 Tablespoon vegetable shortening

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

  • 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.

Nutrition

Calories: 54 kcal · Carbohydrates: 6 g · Protein: 1 g · Fat: 3 g · Saturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 1 mg · Sodium: 71 mg · Potassium: 35 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 12 IU · Calcium: 3 mg · Iron: 1 mg

Equipment

  • Ziploc Bag
  • small bowl
  • Baking Sheet
  • Wax Paper
  • Microwave Safe Bowl
  • Fork

Recipe Details

Course: Dessert
Cuisine: American

(Recipe from The Brown Eyed Baker)

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Chubby Hubby Buckeye Peanut Butter Truffles

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  1. Danielle says:
    December 22, 2011
    these look fantastic!
  2. Jocelyn says:
    December 22, 2011
    yummmmmmm!!!!!
  3. Bridgett Nicolace-Bird says:
    December 22, 2011
    new follower here! these are awesome! ~b

    http://thehappylittletomato.blogspot.com/
  4. Jennifer Scull says:
    December 23, 2011
    oh pure delight! I just drooled all over my keyboard! :)
  5. Mae says:
    December 23, 2011
    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!
  6. Danielle says:
    December 24, 2011
    I wanted to let you know that I featured this on my "What I Bookmarked This Week" post today. Stop by and see!
  7. Lety says:
    December 24, 2011
    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!
  8. Lisa says:
    December 26, 2011
    Oohh, I've made these before and adored them.
  9. yimguy says:
    December 29, 2011
    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!
  10. shari brooks says:
    January 2, 2012
    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/
  11. Tanya Frost says:
    January 3, 2012
    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!
  12. Alison @ Oopsey Daisy says:
    January 30, 2012
    Oh wow!! Seriously. I probably shouldn't have read this one. It looks dangerous!!
  13. cangelosi3 says:
    February 11, 2012
    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/
  14. CraftyKate says:
    February 13, 2012
    cannot wait to make these! My hubby will be getting these for Valentine's Day tomorrow!
  15. Mel says:
    February 15, 2012
    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!
  16. Mel says:
    February 15, 2012
    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!
  17. LAURA LEE says:
    February 20, 2012
    Those look so good! I am sure that I gained some weight just from looking at them!
  18. Benjamin says:
    February 25, 2012
    me and my girlfriend have simultaneously decided that we have to make this choccies next week they look awesome.
  19. Becky says:
    March 13, 2012
    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!
  20. mhuges says:
    May 19, 2012
    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. : )
  21. stacy says:
    May 20, 2012
    do you think it would work to use coconut oil instead of shortening?
  22. Six Sisters says:
    May 21, 2012
    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!
  23. Jenny says:
    August 10, 2012
    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!!
  24. Debra Kapellakis says:
    August 11, 2012
    WOW! I have to make these.
  25. One More Time says:
    August 22, 2012
    oh these sound wonderful...new follower
  26. Bargain Hoot says:
    August 23, 2012
    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!
  27. Mindy Moore says:
    October 10, 2012
    I make Buckeyes every Christmas. I am going to try these instead this Christmas. Thank you!
  28. city says:
    November 6, 2012
    thanks for sharing.
  29. brookeb says:
    November 21, 2012
    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 :-)
  30. brookeb says:
    November 21, 2012
    Mine didn't look pretty either! I couldn't hold the round ball shape.
  31. Lisa says:
    December 1, 2012
    Do you think I could make a bunch of these to freeze? Thanks!
  32. Briana Runde says:
    December 4, 2012
    I was just going to ask the same thing! :)
  33. Six Sisters says:
    December 5, 2012
    Yes!! They should freeze just fine. Put them in an airtight container.
  34. The Shutter Shack Photography says:
    December 11, 2012
    Stacy, Did the coconut oil work?? I was thinking about doing that too! And using a healther "nut butter"...thoughts?
  35. Fashionitsa says:
    December 18, 2012
    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. :)
  36. Six Sisters says:
    December 18, 2012
    Your ingredients sound delicious! Thanks for your comments! :) -The Six Sisters
  37. Shannon says:
    March 26, 2013
    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?
  38. Six Sisters says:
    March 26, 2013
    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.
  39. shanna says:
    June 13, 2013
    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?
  40. Valerie says:
    December 15, 2013
    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
  41. Tootie says:
    December 15, 2013
    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.
  42. Nan says:
    December 15, 2013
    Can butter be used in place of shortening for the chocolate mixture?
  43. Sherry says:
    December 15, 2013
    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!
  44. Valerie says:
    December 15, 2013
    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
  45. Kelsee Devey says:
    December 23, 2013
    I too am confused as to where you would use the milk, I understand that you would need the chocolate to roll the truffles.
  46. Cyd says:
    December 27, 2013
    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.
  47. Cyd says:
    December 27, 2013
    It means milk chocolate chips.
  48. Cyd says:
    December 27, 2013
    Should work just fine.
  49. Tami says:
    November 21, 2014
    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.
  50. Ales says:
    December 3, 2014
    Is there a substitute for the shortening?
  51. Cyd says:
    December 3, 2014
    You could substitute with a little vegetable oil.
  52. Bri South says:
    July 16, 2015
    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
  53. Janice says:
    April 5, 2016
    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.
  54. dianne says:
    November 7, 2017
    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.
  55. Katherine Chiarello says:
    February 1, 2021
    My 8-year-old and I made these this weekend. We loved them! Next time I'll make a double or triple batch.
  56. Momma Cyd says:
    February 3, 2021
    So glad you liked them. They are some of our favorite treats!
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