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Close up of Sweet and Salty Peanut Butter Pretzel Balls

Sweet and Salty Peanut Butter Pretzel Balls

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 25 Minutes
  • Total Time: 25 Minutes
  • Yield: 26 Bliss Balls 1x
  • Category: Dessert
  • Cuisine: American
  • Diet: Vegan

Description

These Sweet and Salty Peanut Butter Pretzel Balls are the ultimate crowd-pleaser, crave-worthy bites that nail that addictive sweet-and-salty balance we can’t get enough of.

Ingredients

Scale

Base Ingredients:

  • 1 cup rolled oats, fine chop
  • 1 ¼ cups crushed pretzels *
  • 7 Medjool dates, pitted *
  • ¼ cup + 2 Tablespoons pure maple syrup
  • ½ cup + 2 Tablespoons runny natural peanut butter *
  • 1 teaspoon vanilla
  • Pinch to ½ teaspoon sea salt (+/-) *

Instructions

  1. Place the rolled oats into the food processor and pulse on and off until finely chopped. Do not over process as you want fine pieces, but not Then place into a large bowl.
  2. Next place approximately 2 cups* (see notes) of the pretzels into a gallon freezer bag, press out the air, seal, then place on a flat surface. Take a rolling pin and starting from the bottom, pressing and roll back and forth on the pretzels until they break into small pieces. Continue rolling and pressing until all the pretzels have been broken up into small pieces about the size of a mini chocolate chip.
  3. Then measure out 1 ¼ cups* of chopped pretzel (leaving behind the finely ground pretzels) and place into a large bowl with the chopped oats. Add the sea salt and mix thoroughly, set aside.
  4. Add the pitted Medjool dates into the food processor and process until they are all broken up into fine pieces, then place in a medium saucepan. Note: Process until a huge ball forms.
  5. Add the maple syrup and peanut butter into the medium saucepan with the chopped Medjool dates and heat over medium heat, making sure you try to break apart the Medjool dates as much as possible to evenly distribute the chopped dates throughout the mixture. Heat until hot, stir well, then remove from the stove.
  6. Stir in the vanilla.
  7. Then pour/dump all the warm peanut butter mixture over the chopped oats/pretzels and thoroughly mix to ensure that everything is evenly coated with a stiff wooden spoon. You may find that using your hands works well to get all the mixture thoroughly coated. This may take several minutes of mixing and pressing.
  8. Test the “dough mixture” by pinching and rolling it to see if it holds together easily. Roll a pinch of the mixture into a ball, if needed, to test the cohesiveness. If too dry or doesn’t hold together really well, then add 1 teaspoon of runny peanut butter and 1 teaspoon of maple syrup. Continue adding 1 teaspoon of runny peanut butter and 1 teaspoon of maple syrup until the mixture holds together nicely when test rolling. If too wet, add an additional teaspoon of chopped pretzels. Repeat until the mixture rolls into nice tight balls.
  9. When the mixture holds it shape easily, scoop up 1 tablespoon (or a small cookie scoop) of the mixture, roll into a firm, tight ball and set on a plate. Repeat until all the mixture has been rolled into firm, tight balls.
  10. Place the plate of rolled balls in the refrigerator or freezer for 30 minutes or until very firm.
  11. Once firm, move to an air-tight container, then store them in the refrigerator. They also freeze well.

Notes

Please reference the blog post for Tips for Success, Pantry Products Used, Storage and Freezing, and Kitchen Equipment Used.

Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings:  Makes 26 balls

Find it online: https://monkeyandmekitchenadventures.com/sweet-and-salty-peanut-butter-pretzel-balls/