These are made entirely in the refrigerator. The cream cheese mixture chills until it can be rolled, the pretzel-coated balls chill again, and they finish chilling after the drizzle.
The coating is crushed salted pretzels rather than a chocolate shell, so the outside is crunchy and a little salty around a soft centre.
How to Make It
Cream cheese, sugar, vanilla and graham crumbs
Beat the cream cheese, powdered sugar and vanilla until smooth, then mix in the graham crumbs.
Chilled 30 minutes, rolled into 20 balls
Chill for 30 minutes, then scoop and roll into 20 balls.
Pretzel coat, another 20 minutes cold
Roll the balls in the crushed pretzels and chill for another 20 minutes.
White chocolate, caramel and flaky salt
Drizzle with the melted white chocolate and the caramel and finish with a few flakes of sea salt. Chill until firm before serving.
Three Chills, Three Checks
Cold is the only thing setting these, so each chill has a job.
After 30 minutes
The mixture holds its shape when scooped.
Too soft and it sticks to your hands instead of rolling.
After rolling in pretzels
Every ball is fully covered, then back in the refrigerator for 20 minutes.
The chill locks the pretzel coat in place.
After drizzling
The white chocolate and caramel have set and the balls are firm.
They are served cold and firm, straight from the refrigerator.
Success Tips
- Crush the pretzels in a sealed bag with a rolling pin for even pieces.
- A small cookie scoop keeps all 20 balls the same size.
- Drizzle from a spoon held high for thin, even lines.
Why This Recipe Works
- Graham crumbs give the cream cheese enough structure to hold a round shape once cold.
- The first 30-minute chill firms the mixture so it can be scooped and rolled without sticking.
- Rolling the balls while still slightly tacky makes the crushed pretzels press on and stay.
- A second chill before drizzling sets the coating so the chocolate and caramel sit on the surface.
Ingredient Notes
- Salted pretzels
- One cup, crushed finely so the pieces cling to the outside of each ball.
- White chocolate
- A third of a cup, melted, for the white drizzle.
- Thick caramel sauce
- A third of a cup. A thick caramel holds a line; a thin one pools off the balls.
Storage and Reheating
Refrigerate
Keep the balls refrigerated at 40°F or below, and return any leftovers to the refrigerator promptly after serving.
Frequently Asked Questions
Do these get baked?
No. They set in the refrigerator in stages and are served chilled.
What is the white drizzle?
Melted white chocolate, alongside the caramel.
Can they sit out at a party?
They are cream-cheese based, so keep them chilled and put them back in the refrigerator promptly.
Serving Ideas
Serve cold on a plate with a little extra caramel pooled underneath; one cut or bitten open shows the white centre.
