what is a substitute for shortening?
Shortening works great in this recipe, however, if you are looking for a substitute, we recommend using vegetable oil.
You could also use butter, but we have found vegetable oil makes a great substitute.
how to properly dip your truffles in chocolate
-First things first. Your truffles have to be frozen or cold. If they are not frozen or cold, they will be mis-shapen, and they will fall apart in the warm chocolate.
Then your chocolate will have peanut butter truffle smears in it. I have learned from personal experience.
-Get your chocolate. I used Hershey’s chocolate chips, but you could also use a bark.
I microwaved mine for 30 second intervals, stirring each time, until smooth.
Don’t let any moisture get into your melted chocolate or it will get a weird texture, and won’t work for dipping.
-For dipping, one of our tricks is to use a plastic fork and break off the middle tines. Just leaving the two on each end. It kind of looks like a hand doing a “rock on” sign.
-Drop the frozen ball into the chocolate and then carefully lift out with the fork invention, tapping the side of the bowl to let the excess chocolate drip off.
-Set them on a cookie sheet covered in wax paper. And let it set up, before adding the peanut butter drizzle.
watch how to make another one of our favorite desserts, here:
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looking for more truffle recipes? Here are a few of our favorite:
Chubby Hubby Buckeye Peanut Butter Truffles Recipe
- 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 chocolate chips or semi sweet chocolate chips
- 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.
- Shortening works great in this recipe, however, if you are looking for a substitute, we recommend using vegetable oil.
- You could also use butter, but we have found vegetable oil makes a great substitute.
- Ziploc Bag
- small bowl
- Baking Sheet
- Wax Paper
- Microwave Safe Bowl
(Recipe from The Brown Eyed Baker)
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