Easy truffles made with Nutella and crushed pretzels, rolled into balls and dipped in chocolate.
You’ll probably think I’m crazy, but it took me a long, long time to come around on Nutella. Quite a long time ago, my grandma started slathering a layer of Nutella on top of her peanut butter toast in the morning. That woman was definitely ahead of the curve when it came to trends. I had tried Nutella plenty of times, but it wasn’t until a couple of years ago that I really started to appreciate its flavor and do more baking with it, and I even made my own homemade version.
Lately, my favorite afternoon snack is simply dipping pretzels into a jar of Nutella. SO good, and I thought that the combination would make fantastic truffles. Definitely one of my best ideas!
Not only are these crazy delicious, but they are SO easy to make. You can stir together the filling with just a spoon and dipping takes only a few minutes.
If you’re a Nutella lover and crave the sweet/salty combination, you’ll have to keep from gobbling these all up at one sitting!
Four years ago: DIY Brown Sugar and Spice Body Scrub
Five years ago: Peanut Butter Fudge
- 1½ cups (120 g) miniature pretzels
- ½ cup (150 g) Nutella
- 1 tablespoon unsalted butter, at room temperature
- 2 tablespoons light brown sugar
- Pinch of salt
- 3 tablespoons powdered sugar
- 1½ cups (270 g) semisweet chocolate chips
- 1½ tablespoons (1.5 tablespoons) vegetable shortening, or refined coconut oil
- Line a rimmed baking sheet with parchment paper; set aside.
- Put the pretzel pieces into a resealable plastic bag and crush into very small crumbs (a rolling pin or mallet works great for this).
- In a small bowl, stir together the Nutella, butter, brown sugar and salt. Mix until all of the ingredients are completely blended and smooth. Add the pretzel bits to the Nutella mixture and mix thoroughly. Add the powdered sugar and mix until completely combined.
- Using a small cookie scoop, or about 2 teaspoons worth of Nutella mixture, gently shape into a ball. Place the ball on the parchment-lined baking sheet and repeat with the remaining Nutella 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 truffle 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 parchment-lined sheet. Repeat with all of the remaining truffles. Garnish with additional crushed pretzels, if desired.
- Return the baking sheet to the refrigerator and again chill for at least 30 minutes. Store in an airtight container in the refrigerator for up to 1 month.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Would love to see a video of these being made.
Made the recipe I use the store band hazelnut spread they where out of the named brand. Shelves are a hit or miss. After making and putting in fridge they seem a bit dry … I will make them again maybe I need to make my pretzels a bit more fine.
I tested these out for a cookie swap and had some trouble. Following the recipe as written, the first few truffles held together fine but the last half or so that I made were very crumbly and it was hard to get them to stick together. Could I add a little more butter or us a little less powdered sugar? Thanks!
Hi Kelly, You may need to get a finer crush to your pretzels, or yes you can decrease the powdered sugar or increase the butter.
Michelle, these are five star candies but your rating wouldn’t work for me. Of the seven new candy recipes I made this year, these were the very best. You cannot beat the combination of Nutella and salty pretzels.
These are great! Very similar to Ferraro Rocher
I just made these today , they aren’t as good as I thought they would be ☹️ THey just tasted like a ball of Nutella also you don’t need 1 1/2 cups of chocolate chips for dipping the truffles 1 cup will do .
Know this recipe isn’t new but wanted to tell you that I made these over the holidays with one very grown up change: I added two Tbsp of bourbon and an additional Tbsp of powdered sugar to compensate for the extra moisture. They were a raging success!
I made these as part of my Christmas candy platter for our family gathering. They were such a hit I should have doubled the recipe! Thanks for sharing this and all of your wonderful recipes.
These look amazing! I liked nutella as a kid but now I’m not too sure about it anymore! So glad you shared this recipe! :)
I’m definitely on the opposite spectrum. I first had Nutella in Italian class in highschool and then gorged myself with it when I was in Italy in 2002 because it wasn’t yet common to find in the US. That being said, I don’t use it very often lately and I don’t know why. These look like a good way to bring it back into my life!
These look awesome! I am definitely going to make these. I was thinking that the truffles could also be dipped in white chocolate as another variation. Thank you for sharing. I made your peanut clusters last year. They were a big hit at a family gathering that I took them to.
Pretzels dipped in Nutella is one of my favorite snacks too! This truffle is genius!
Yes, where does the peanut butter come in? I want to make these for my neighbor gifts this weekend!
Hi Rhonda, Just a typo, I’ve fixed it. Sorry about that!
So I just got two fabulous recipes from this post – Nutella pretzel truffles AND peanut butter – Nutella toast! I’ll have to try both immediately.
I saw this recipe and I said it had my name written all over it. How easy and great of a recipe. I love the thought of wonderful candies and cookies on a dessert plate. The salty sweet is a perfect combination. Thank you for the inspiration and your photos are wonderful!!!!
Do these have to be kelp in the refrigerator?
I’m afraid that the chocolate is going to become hazy if
they’re kept in the refrigerator.
This looks super delicious (like so many of your recipes) and like just my kind of thing, but I am so curious. What is the 1 TBL of butter for in the recipe? Can you make it without it?
It helps to keep the filling soft and workable even after adding the powdered sugar. I would keep it.
Living in “the home” of Nutella I definetly want to try your recipe.
A small typo mistake sneaked in your “Direction”. In 3. you suddenly speak of peanutbutter. Maybe you were thinking about your article about homemade nutella :-).
Keep up the great work. I enjoy your website a lot.
Hi Sophia, Thanks for catching that, I fixed it!