Ingredients
- 1 1/2 cups pretzel pieces
- 1/2 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 milk or semisweet chocolate chips
- 1 tablespoon vegetable shortening
Preparation
Step 1
* Put the pretzel pieces into a resealable plastic bag and crush into very small bits (a rolling pin works great for this).
* In a small bowl, combine the peanut butter, butter, brown sugar and salt.
* Stir until all of the ingredients are completely blended and smooth.
* Add the pretzel bits to the peanut butter mixture and mix thoroughly.
* Add the powdered sugar and mix until completely combined.
* Line a small baking sheet with wax paper.
* Using a small cookie scoop, or about 2 teaspoons worth of peanut butter mixture, 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.