Peanut Butter, the unknow

Thursday, 12 June 2014

(recipe below)

Oh, yes. Peanut butter is almost unknow in Italy. But nowadays the variaty of food from all over the world is more easy to get. In fact, I got a little vase of peanut batter at the local supermarket.

Not that I am new to it (tought I’ve tried for the first time while living in the UK 10 years ago. But as an Italian, I prefer (and are very proud of) of our Nutella (the halzenut chocolate spread).

Anyway.....I had some friends with teens kids coming over last evening and I wanted to make an efford for the youngest guests. I’ve browser pinterest and Martha Steward’s web site and somehow found this recipe somewhere...on the net.....

I made truffles! Not because I am lazy or lack in coking skills! Just had no time as a I am full time worker and had been informed about the guests just the previous day.

I wanted to do something quick but impressive. And the good thing about truffles is that you can cover them with many different flavours like coconut, cocoa powder, almonds, and halzenut. In the recipe I’ve tried, I gave a try with Peanut Butter! But let me tell you that as we also were 4 adults, I made a few with Grappa and Grand Marnier filling :-)

Here is the recipe that makes about 12-15 truffles, but can easily be multiplied if you’re cooking for a large group.

Peanut Butter Pretzel Truffles

1/2 cup creamy peanut butter
1 cup crushed pretzels + extra for topping
1 Tbsp. unsalted butter, room temperature
1/4 cup powdered sugar
1 cup semisweet chocolate, finely chopped
sea salt (optional)

In a medium bowl, combine the peanut butter, 1 cup crushed pretzels, butter and powdered sugar. Stir with a spoon until well combined.

Keep half the mixture aside divide it in two portions. Add some Grappa in one, and some Grand Marnier in the other [because adults needs some treats too!].

Form balls from two teaspoons of peanut butter/pretzel mixture and place on a baking sheet lined with aluminum foil or non-sticky paper. Pop it in the fridge to chill for 30-45 minutes.

Place your chopped chocolate in a heatproof bowl set over a saucepan of simmering water and stir until melted and smooth. Roll each peanut butter ball in chocolate until covered, shake off any excess and place back on the non-sticky paper. Sprinkle with pretzel crumbs while the chocolate is still wet. If you really like salty treats, you can sprinkle a bit of sea salt on top of the truffles too.

When all the truffles have been covered in chocolate, place the baking sheet back in the freezer until the chocolate is set.

Let me just tell you that there were no left overs!


  1. Che posso dirti.... come buona italo-americana che "fonde", "mescola" e "mischia" tutto, adoro questa ricetta.
    Credo che tu, più di nessuno, possa capirmi perfettamente
    Un bacione
    Maggie D.
    The Indian Savage Diary

  2. ho l'acquolina in bocca.... mmmmh che bontà!
    Un abbraccio,
    Eva e Valentina The AnarCHIC

  3. ma è troppo buono!!! sei bravissima , baci Angelichic


  4. OMG...this is mouth watering...

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