Thursday, March 25, 2010

Peanut Butter and Pretzel Truffle

I think these little truffles taste a lot like Tagalongs. The crunchiness of the pretzel bits are like the crunchiness of the cookie in the Tagalongs. I used Skippy natural no-stir peanut butter and stored them in the fridge. I also doubled the recipe. I think that the peanut butter that you pick will affect the consistency of the truffle. Of course, if you keep them in the freezer or fridge that can also change the consistency. I thought mine were good just refrigerated. Yum.

Peanut Butter and Pretzel Truffle

1/2 cup crunchy natural peanut butter
1/4 cup finely chopped salted pretzels
1/2 cup milk chocolate chips, melted

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.

1 comment:

  1. Uhm, me WANT! (with vegan ingredients of course)