These truffles add pretzels to the favorite flavor duo of peanut butter and chocolate for a combination that truly has it all. They’re sweet and salty, creamy and crunchy. And best of all, they’re so simple to make. Just crush the pretzels, stir together the ingredients, scoop out balls of dough, and dip in melted chocolate. The most time consuming part is waiting for the truffles to chill in between steps.
While small in size, these peanut butter pretzel truffles are big on flavor. So while you’ll probably be tempted to have a few, they’re the perfect size for just a little something sweet after a meal. They’re also wonderful for parties because the recipe can easily be doubled (or tripled) to make a bigger batch. Simply place the finished truffles in mini muffin liners for a nicer presentation and neater eating.
- 1-1/2 cups whole tiny twist pretzels
- 1/2 cup creamy peanut butter
- 1 Tablespoon unsalted butter, room temperature
- 2 Tablespoons brown sugar
- Pinch of salt
- 3 Tablespoons powdered sugar
- 1/2 cup mini semi-sweet chocolate chips
- 1 cup chocolate chips for melting (milk chocolate used here)
- Sprinkles if desired
- Crush pretzels either using a food processor or plastic bag and rolling pin. Pieces should be small, but not completely pulverized.
- Add the peanut butter, butter, brown sugar, salt and powdered sugar to a bowl. Using an electric mixer, combine until smooth.
- Stir in the pretzel bits and mini chocolate chips, until they are evenly distributed throughout.
- Cover the bowl with foil or plastic wrap and refrigerate for at least an hour.
- Line a baking sheet with parchment paper, and use a small cookie scoop to create small balls of the truffle mixture. Place on the baking sheet.
- After all of the dough has been used, cover the tray of dough balls and refrigerate for at least an hour (or overnight) so that the truffles are firm when dipped in the melted chocolate.
- Melt the dipping chocolate by using a microwave or double boiler. If using the microwave, be sure to heat slowly. Heat at 50% power in 30 second increments until the chocolate is melted. Stir after each increment.
- Dip each ball into the melted chocolate. Lightly shake off excess chocolate. A useful technique to try is to use a spoon to dip the dough ball into the melted chocolate. After it is coated, pick up the ball using the spoon, then shift the ball onto a fork, so it rests sitting on the tongs. Gently shake over the bowl, letting excess chocolate drip off. Place chocolate covered ball on a second cookie tray lined with parchment paper or foil.
- If using sprinkles, lightly shake over truffles before the chocolate coating hardens.
- If the uncoated truffles start getting warm/soft, pop the tray back in the refrigerator for 15 minutes. You want the truffles to stay cold so they keep their shape in the melted chocolate.
- Refrigerate finished truffles for 1 hour before serving. If making in advance, store truffles in an air-tight container in the refrigerator. Mini muffin liners help keep them tidy and make for a nice presentation.
- Makes approximately 20 truffles.
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