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As you can see, there are only 4 left from the whole batch. My husband and I went to town on these bad boys before I was able to get some pictures, but each batch makes 18 truffles (or more, depending on the size you make them).
1½ cups pretzel pieces
½ cup creamy peanut butter
1 tablespoon unsalted butter (room temperature)
2 tablespoons light brown sugar
dash of salt
3 tablespoons powdered sugar
1 cup milk or semisweet chocolate chips (I used milk)
1 tablespoon vegetable shortening
Place the pretzel pieces in a resealable plastic bag and crush into very small bits (a rolling pin works great for this- put your kids to work!).
In a small bowl, mix the peanut butter, butter, brown sugar and salt together. Mix until all of the ingredients are completely blended and smooth. Add the pretzel bits to the peanut butter mixture and mix well. Add the powdered sugar and mix until completely combined.
Line a small baking sheet with wax paper. Get about 2 teaspoons of the peanut butter mixture and gently shape into a ball with your fingertips. Place the ball on the wax paper-lined cookie sheet and repeat with the remaining peanut butter 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 peanut butter-pretzel ball 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 wax paper-lined sheet. Repeat with all of the peanut butter-pretzel balls. Return the baking sheet to the refrigerator and again chill for at least 30 minutes. Garnish with a drizzle of melted peanut butter and crushed pretzels, if desired. Store in an airtight container in the refrigerator.