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Peanut Butter-Pretzel Truffles

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Can I Use Crunchy Peanut Butter in Truffles? 

Yes, if you love crunchy peanut butter, go ahead and give it a try! I love the texture of creamy peanut butter all day long, so for me, I knew I wanted to add in creamy versus crunchy. However, if you love that crunch, then you will be pleased with the results. Add in the same amount of crunchy as you would creamy, and they will be perfection. 

Can You Freeze Truffles? 

Yes, of course, you can freeze truffles. They are fabulous frozen, and we will often make several batches so we can munch on them for months. You need to keep them in a freezer-safe container that is sealed tight with a lid. The peanut butter truffles will last up to 3 months in the freezer. To thaw the truffles, you can set them on the counter for a few minutes or put them in the refrigerator for a couple of hours. Enjoy!

Ingredients

You guys…you aren’t going to believe these ingredients! They are truly so easy, and odds are most of them are in your kitchen right now. Do a little happy dance and get to work making these beauties! 

  • Whole tiny twist pretzels
  • Creamy peanut butter
  • Unsalted butter, at room temperature
  • Light brown sugar
  • Pinch of salt
  • Powdered sugar
  • Vegetable shortening
  • Semisweet chocolate chips
  • Peanut butter chips

How to Make Peanut Butter Pretzel Truffles

I’m super excited to be sharing how I make these delicious peanut butter pretzel truffles so you can start making them too. I promise if you love chocolate and peanut butter together, you are going to become an instant fan! Let’s get started so you can get busy in the kitchen making some! 

First Step: Begin by lining a baking sheet with some waxed paper then set aside for later.

Second Step: Put the pretzels in a resealable plastic ziplock bag. Then take a rolling pin and run it over the bag crushing the pretzels into small bits; set aside. Or put the pretzels in a food processor and give it a few pulses until the pretzels are crushed up. 

Third Step: Combine the peanut butter, butter, brown sugar, and salt in a small bowl. Mix until completely blended and smooth and creamy. Add the pretzel bits and mix them thoroughly. Pour in the powdered sugar and mix until completely combined. Then chill the dough in the freezer until firm, about 15 minutes.

Fourth Step: Shape into balls with about 2 teaspoons of dough for each ball . It’s best to use your fingertips to shape the balls because the mixture is pretty sticky. Place the truffles on the prepared pan. Then place the pan in the freezer until firm, at least 15 minutes.

Fifth Step: Begin melting the shortening with the chocolate chips together in a metal bowl over a pan of lightly simmering water. You’ll need to stir the mixture occasionally until smooth and creamy then remove from heat.

Sixth Step: Start by working with 4 truffle balls at a time. Then dip the balls in chocolate using a spoon or a dipping fork and place on a waxed paper-lined baking sheet. Be sure to keep the undipped balls in the freezer until ready to coat in the chocolate mixture.

Seventh Step: After you have covered all the balls in chocolate, place them in the refrigerator until the chocolate coating is set. After the chocolate coating has set up you’ll need to melt the peanut butter chips and drizzle over each truffle. Return to the fridge until the drizzle is set up. Store in an airtight container in the refrigerator.

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