I feel like I've been doing my readers a disservice. See, I've made these delicious balls of heaven a few times in the past year and never blogged them. Why wouldn't I have blogged them if they're delicious balls of heaven? Well, because they're so amazing that they get eaten way too quickly and I've never been able to get a picture. That is, until I decided to hide a few in the fridge before taking them to their destination. The next day - supreese! Peanut Butter Pretzel balls for lunch? Why, don't mind if I do!
What's not to love about these, seriously? Peanut Butter. Pretzels. Chocolate. Need I say more? Plus, remember Chocolate Salty Balls anyone?!
Peanut Butter-Pretzel Truffles
1 1/2 cups pretzel pieces
1/2 cup creamy peanut butter
1 tablespoon unsalted butter, at room temperature
2 tablespoons brown sugar
pinch of salt
3 tablespoons powdered sugar
1 cup semi-sweet chocolate chips
1 tablespoon vegetable shortening
Using a food processor or resealable plastic bag and rolling pin, crush pretzels in to small bits, but not finely ground.
In a small bowl, combine peanut butter, butter, brown sugar and salt, stirring until completely blended and smooth. Add the pretzels and mix thoroughly. Add the powdered sugar and mix until combined.
Line a small baking sheet with wax paper. Using a small cookie scoop or spoon, gently shape 2 teaspoons worth of peanut butter mixture into a ball with finger tips. Place the ball on the wax paper-lined cookie sheet and repeat with remaining peanut butter mixture. Place the baking sheet in the fridge and chill at least 30 minutes.
When ready to dip the truffles, microwave the chocolate chips and shortening together in a small bowl at 50% power in 30-second increments until completely melted and smooth. Stir after each 30-second increment.
Working one at a time, dip peanut butter truffle into the melted chocolate and use a fork to roll it around to ensure it's completely coated with chocolate. Let extra chocolate drip off and place on wax paper-lined sheet. Repeat until all truffles are coated.
Return the baking sheet to the fridge and chill for at least 30 minutes. Store in an airtight container in the fridge.
Source: Brown Eyed Baker