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I’m sure you opened this email today (or clicked that link) because like me, you have a huge crush on Nutella. Well the truth is , I love nutella. Okay fine I don’t just love it, I L O V E it. Heck, if it had not been done already, I would write a blog devoted to the 365 days of Nutella.
This recipe was not only born out of my love for Nutella, but my love for salty
junk food. I prefer savory snacking in general, but the combination of this sweet -n- salty snack just hits the spot! I think if you try it you will agree. Eat them while watching your favorite tv shows or favorite weekend movies. And, if your really generous, and you are willing to share them with your friends and family you should bring these to your next dinner party or social gathering. They are sure to be a hit!
Obviously, I haven’t invented the sweet- n – salty desert-snack combo, but when I found this recipe for Chocolate Chipzels
(which is a drop cookie made of potato chip,pretzel,coconut and chocolate), I just knew I needed to put a little Nutella twist on it. The outcome is this sweet and salty Nutella Chip-zel Coconut Truffle!
Making these “truffles” could not be easier – you can continue to read my step by step or feel free to skip down to the recipe card to print or save it for later.
The play by play:
INGREDIENTS: Pretzels (I use Rold Gold); Potato Chips (I use ruffles); Hazlenut spread (Nutella of course), shredded coconut and chocolate for melting and dipping (I use Bakers Chocolate).
- Crush the pretzels and chips in a food processor (or place in a plastic bag and carefully crush them with a rolling pin or mallet)
- Transfer to a bowl with nutella and coconut and mix thoroughly.
- Refrigerate for 30 minutes (you want the texture to be firm enough to roll into a ball without breaking apart). If your impatient like me then you can freeze the dough for like 15-20 minutes.
- Next line a baking sheet with parchment/wax paper. Remove the dough and make small balls. Place on the wax paper and when all rolled place back into the freezer (I prefer the freezer for this part).
- Put the chocolate chunks/chips into a microwave safe bowl and melt the chocolate. TIP: I like to use half power to melt it and I also like to put in 2/3rds of the chocolate first to completely melt and then temper the chocolate with the remaining chocolate. I stir it until it melts. This helps bring the chocolate down a little in temperature and help prevent melting the chip-zels into the melted chocolate.
- After about 15 minutes the truffles should be hard enough to coat in the chocolate. Work in batches of 2 to 3. Indivudally roll each truffle in the chocolate and then remove with a fork. Tap the fork before removing and then place back onto the wax paper. When all the truffles have been coated in chocolate you can sprinkle crushed pretzel, coconut or chips on the top. I prefer the coconut because it helps balance out the salty flavor.
- Place the tray into the refrigerator/freezer until hard. If you haven’t dived in already (really – you haven’t?!) then I would give one a try ASAP! They are delectably sweet and salty.
NOTE: If you find these too salty then I would use low salt chips (not pretzels because in my opinion they make a better garnish for the top)
Alternatives: To prevent this snack from becoming too salty I would choose either a no/low salt pretzel or a low salt chip. Garnish with coconut shreds. This also helps balance out the salt.
I really do love the combination of it all. Don’t be shy, you can experiment with your favorite flavors. And of course let me know all about it! As always, I humbly grateful for your visit and appreciate you for taking some time to stop by!
Nutella Chip-zel Coconut Truffles
- 1/2 cup crushed pretzels plus some for garnish
- 1/2 cup crushed potato chips plus some for garnish low sodium if you like
- 1 /2 cup ShreddedNutella
- 1/2 cup of coconut plus some for garnish
- 12 oz of melted semi sweet chocolate i used bakers chocolate
- Crush the pretzels and chips in a food processor. Transfer to a bowl with nutella and coconut and mix thoroughly.Refrigerate for 30 minutes (you want the texture to be firm enough to roll into a ball without breaking apart). Next,line a baking sheet with parchment/wax paper. Remove the dough and make small balls. Place on the wax paper and when all rolled and place back into the freezer (I prefer the freezer for this part).
- Put chocolate chunks/chips into a microwave safe bowl and melt the chocolate.
- After about 15 minutes the truffles should be hard enough to coat in the chocolate.
- Individually roll each truffle in the chocolate and then remove with a fork. Tap the fork before removing and then place back onto the wax paper.
- When all the truffles have been coated in chocolate sprinkle with extra crushed pretzel, coconut or chips on the top. I prefer the coconut because it is just a little less salty.
- If you have any extra you can store them in an airtight container in the refrigerator.
Use low sodium chips too cut back on the salt.
I really look forward to hearing your feedback so let me know what you think in the comments below!