Peanut Butter 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 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!

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.

PRETZEL PEANUT BUTTER TRUFFLES

Steps:

• Use a rolling pin to crush the pretzel pieces in plastic bag.
• 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 mix well.
• Add the powdered sugar and mix until completely combined.
• Line a small baking sheet with silpat, parchment or wax paper.
• With a small cookie scoop or 2 teaspoons scoop and then gently shape into a ball with your fingertips. Place the ball on the cookie sheet.
• Place the baking sheet into the fridge 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 balls into the melted chocolate and use a fork to roll it around. Be sure it is completely coated.
• Let any extra chocolate drip off and place back on the sheet.
• Return the baking sheet to the fridge and chill for at least 30 minutes. Optional: garnish with a drizzle of melted peanut butter and crushed pretzels.
• Store in an airtight container in the fridge.

PEANUT BUTTER & PRETZEL TRUFFLES

Steps:

• Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes. Roll the peanut butter mixture into 20 balls (about 1 teaspoon each). Place on a baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour. Roll the frozen balls in melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.
• Make Ahead Tip: Store airtight in the refrigerator for up to 2 weeks.
• Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.