Desserts, Featured, Featured2, Food, Quick and Easy

Chocolate-Covered-Peanut-Butter-Pretzel Truffles

Before December, I was frantically making lists of things to do, things to bake, recipes to try for the holiday season.  Now, that Christmas is a week away, I feel so overwhelmed that I don’t want to cook anything.  Hopefully, my funk will fade before Friday because I have lots of guests coming over for our annual Christmas Eve open house and I have lots to prepare.  If not, I’ll just make a quadruple batch of these chubby hubby truffles and I don’t think anyone will mind.  These are so good, in fact, that I had to make two batches in two days just to be sure to get a photo of them.  They go fast.  Fortunately, they are also a cinch to make.


Chocolate Peanut Butter Pretzel Truffles

1½ cups crushed pretzels
½ cup creamy peanut butter
1 tablespoon unsalted butter, at room temperature
2 tablespoons light brown sugar
Pinch of salt
3 tablespoons powdered sugar
1 cup bittersweet chocolate chips   Note:  I like the bittersweet chips in almost everything, if you prefer you could use semisweet or even, blech, milk chocolate.
1 tablespoon vegetable shortening

1.  Mash up your pretzels by putting the pretzels in a plastic bag and rolling/mashing/smushing with a rolling pin.

2. In a small bowl, (I used a four cup measuring cup), combine the brown sugar, peanut butter, salt and butter. Stir this up until it is blended and smooth.  Add pretzel bits.  Mix.  Add powdered sugar.  Mix some more.

3.  Using a small cookie scoop, make little balls of the mixture, placing each on either a wax-paper lined cookie sheet or a slip-mat.   Once all the balls are rolled, put in the refrigerator for at least 30 minutes.

Be careful, at this point savages may be sneaking into the fridge to swipe some of the confections.  Guard with your life.

4. Once the balls have cooled for awhile, it is time to dip them.  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.

5. I never have much luck with dipping in chocolate, but this time it worked out OK.  I think the key is–working one at a time.  Take one from the fridge, dip  into the melted chocolate and use a fork to roll it around, ensuring that it is completely coated with chocolate.   Then, before placing it back on the wax paper, let any extra chocolate drip off.

6. Return the baking sheet to the refrigerator and again chill for at least 30 minutes. Garnish with a drizzle of melted peanut butter.    Store Hide in an airtight container in the refrigerator.

Adapted from the Brown Eyed Baker