It’s no secret that I love sweet treats. As a kindergartner, I even dressed up for Halloween as a robot named R U Sweet Tooth, complete with gumball buttons.
As an adult, I’ve learned to control my cravings for candy, but I still like something sweet, especially around the holidays.
With Halloween candy on sale this week, I’ve already had to start fighting the urge to buy sweet foods I really don’t need to eat.
Once I start craving sweets, it’s hard to get it out of my system. Instead of buying — and eating — too much candy, I turned to a healthier way to get my fix. I made a batch of peanut butter pretzel truffles.
The peanut butter is packed with protein and the good kind of fat. The pretzels add extra crunch and salt, while the melted chocolate coating offers just the right amount of sweet to help me put down the candy and get back on track.
Peanut butter pretzel truffles
- ½ cup crunchy natural peanut butter
- ¼ cup chopped pretzels
- ½ cup milk chocolate chips, melted
- Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes. Roll the peanut butter mixture into 20 balls (about 1 teaspoon each).
- Place on a baking sheet lined with wax paper and freeze until firm, about 1 hour.
- Roll the frozen balls in melted chocolate. Refrigerate until the chocolate is set, about 30 minutes. Store refrigerated up to two weeks.
Nutrition per truffle: 64 calories; 4g fat; 1mg cholesterol; 5g carbohydrates; 2g added sugars; 2g protein; 1g fiber; 53 mg sodium; 65 mg potassium.