Peanut Butter And Pretzel Truffles Recipes

CHOCOLATE-COVERED PEANUT BUTTER & PRETZEL TRUFFLES

Steps:

• In a large bowl, beat 1-1/2 cups peanut butter, confectioners' sugar, brown sugar, butter and salt until blended. Stir in 3 cups pretzels., Shape pretzel mixture into 1-in. balls; transfer to waxed paper-lined baking sheets. Refrigerate at least 30 minutes or until firm., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Return to baking sheets., Microwave remaining peanut butter on high for 30-45 seconds or until melted. Drizzle over truffles; sprinkle with remaining pretzels. Refrigerate until set. Store between layers of waxed paper in an airtight container in the refrigerator.

PEANUT BUTTER AND PRETZEL TRUFFLES

Steps:

• Combine the peanut butter and chopped salted pretzels in a small bowl.
• Freeze the mixture until firm, about 15 minutes.
• Roll the peanut butter-pretzel mixture into 20 small balls, about 1 teaspoon in size each.
• Place the balls on a baking sheet lined with parchment or wax paper.
• Freeze the balls for 1 hour.
• Melt 1/2 cup milk chocolate chips in the microwave or in a double boiler.
• Roll the frozen balls, one by one, in the melted chocolate.
• Place them back on the baking sheet and refrigerate them until the chocolate sets.

PEANUT BUTTER PRETZEL TRUFFLES

Steps:

• Combine the peanut butter and pretzels in a bowl until well combined. Place the bowl in the freezer for 15-30 minutes, or until firm enough to handle. Roll the mixture into roughly 20 balls (1 tsp each). Place on a pan lined with wax or parchment paper and place in the freezer for about an hour or until very firm.
• Melt the chocolate and then remove the balls from the freezer. Dip the frozen balls into the melted chocolate and then refrigerate until firm, about 30 minutes.
• These softened pretty quick, so be sure to eat them soon after removing from the fridge!