Now let me start by telling you that I normally don't eat the things that I bake. For whatever reason, after my treats are done, I'll have a little sample, just to make sure they taste good. And then I'm done. I have no interest in them. When I made these truffles, I took my test bite, and had to suppress the urge to shove every single one of them into my mouth one after another. That's how good they are! Rather than give myself a serious set of chipmunk cheeks, I hid them away, to wait for a roommate or visitor to arrive.
But… maybe I'll have another while I write this post. Just to refresh my memory ;)
So, first off, crush up your pretzels. The recipe that I used called for 1 1/2 cups of crushed pretzels. When I make them again, I will probably cut that down a little bit, but that is personal preference as to how crunchy you want your truffles. To crush them, you can use a food processor, or put them in a Ziploc bag like I did. A rolling pin would work better, but I used what I had.
Next, is the peanut butter mixture. I used my favorite peanut butter from Peanut Butter & Co. They have tons of flavors of all natural peanut butter AND a sandwich shop in New York City, with all kinds of crazy sandwiches like the Cinnamon Raisin Swirl Peanut Butter Sandwich. Ah, someday…
Check out Peanut Butter & Co. at http://www.ilovepeanutbutter.com/
To make the peanut butter mixture, you're going to cream together the peanut butter, butter, brown sugar, pretzels, powdered sugar, and just a little bit of salt.
Then it's time to get your hands dirty! Roll the dough into balls, whatever size you want your truffles. I made mine a little bigger than 2 teaspoons each. I only ended up with 13 truffles, but this recipe would be easy to double.
Throw them in the fridge to chill. For the chocolate coating, microwave chocolate chips and shortening together. Roll the peanut butter balls around in the mixture (a fork will come in handy to roll them), and put them back in the fridge to chill some more. Finally, if you want, melt some peanut butter add some drizzle! Don't forget to crush some more pretzels over them!
Chocolate Covered Peanut Butter Pretzel Truffles
(Recipe adapted from Six Sisters' Stuff)
1 1/2 cups pretzel pieces
1/2 cup peanut butter
1 tablespoon unsalted butter brought to room temperature
2 tablespoons light brown sugar
Pinch of salt
3 tablespoons powdered sugar
1 cup semisweet chocolate chips
1 tablespoon vegetable shortening
- Crush pretzels into very small pieces.
- Combine peanut butter, brown sugar, butter, and salt in a small bowl. Make sure that the ingredients are completely blended, to a smooth consistency.
- Mix in the pretzel pieces.
- Add powdered sugar. Combine completely.
- Put a sheet of wax paper down on a baking sheet. Make balls, about 2 teaspoons in size, and place on sheet. Repeat with the entire mixture.
- Place the baking sheet in the fridge for 30 minutes.
- Once they have chilled, microwave the chocolate chips and shortening together for 30 seconds. Stir. Continue microwaving in 30 second increments until both are completely melted, combined, and smooth.
- Roll each peanut butter ball in the chocolate mixture. Make sure the entire ball is coated in chocolate. Let the extra chocolate drip off before placing back on the wax paper. Repeat with each peanut butter ball.
- Place the dipped truffles back in the fridge for 30 minutes.
- When chilled, add a peanut butter drizzle and crushed pretzel garnish, if desired.
- Keep in the fridge in an airtight container.