Chubby Hubby Truffles (Secret Recipe Club)

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Chubby Hubby Truffles

Secret Recipe Club?” my husband asked.

“Oh yeah,” I answered.

Because really, why else would I be making truffles in the middle of Saturday afternoon for no apparent reason?

He likes Secret Recipe Club. I had to fend him off the truffles until I could take pictures.

My assigned blogger for this month was Searching for Dessert. Shannon is a former pastry chef, culinary school graduate, mother, and pescatarian.

I think I could have made anything off her page quite happily. She has a large collection of breads and desserts, alongside meatless main and side dishes, all with beautiful pictures. I was blown away by the recipe index yet tempted to make her most recent recipe (when I was looking), Upside Down Mini Apple Cakes. While I don’t eat cooked apples, I knew my family would like them, but I’ve bookmarked them for later to make for our dorm boys.

I also Pinned Oatmeal Monster Cookie Bars (made in a loaf pan, so you only have a few! perfect!), Wheat Sandwich Bread (which I will probably make but didn’t want to use since I made brioche last month), and Inside-Out Cinnamon Rolls.

But I finally settled on Peanut Butter Pretzel Truffles, because I already had all the ingredients on hand and really, how can you go wrong with truffles? I can’t resist the sweet-and-salty combination of chocolate and pretzels, and peanut butter just adds another lovely layer of flavor.

Since these are the basic flavors of Ben and Jerry’s Chubby Hubby ice cream, I decided to give them that cutesy name. But then … I thought hey, maybe I could make Chunky Monkey truffles, too!


It takes an enormous amount of dry ingredients to stiffen up a very ripe banana. By the time I got it into a scoopable dough, it was so sweet I think one truffle could maybe kill a diabetic.

Oh well. Live and learn! And maybe try again another day.

Chubby Hubby Truffles

Chubby Hubby Truffles

Yield: 12-14 truffles

Chubby Hubby Truffles

Adapted from Searching for Dessert.


  • 1/2 c. creamy peanut butter
  • 5 T confectioner's sugar (1/4 c. plus 1 T)
  • 1 T butter, very soft
  • 1 c. crushed pretzels
  • melted chocolate or almond bark


In a medium-sized bowl, stir together peanut butter, butter, and confectioner's sugar. Stir in pretzels. Roll dough into 1-inch balls; freeze on a silpat or cookie sheet for 20-25 minutes.

(If your dough is too sticky to roll, let set in the refrigerator for 15 minutes first.)

Melt chocolate or almond bark in a measuring cup. (I always heat in the microwave for one minute, stir, then heat for 30-second increments, stirring after each, until smooth. DO NOT ADD MILK OR ANYTHING AFTER CHOCOLATE IS HOT TO TRY TO MAKE SMOOTH. It will seize and be unusable.)

Dip frozen balls into chocolate. Place on parchment or wax paper and refrigerate until chocolate is set.

12 thoughts on “Chubby Hubby Truffles (Secret Recipe Club)

  1. These look phenomenal– yum!!! (You can add shortening to thin and smooth chocolate– palm or the old-school bad for you kind. These are things you learn when your dad used to be the director of engineering for the chocolate division of Nestle. 😉 )

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