Peanut Butter & Pretzel Truffles

READY IN: 2hrs 15mins
Recipe by Realtor by day, Chef by night

This is from Eating Well magazine. I haven't made these yet but am planning to make these for Valentine's Day. Cooking time is actually chilling time for this one.

Top Review by Sydney Mike

Really, really nice little tasties, & I figure they'll last the 2 of us all of 4 or 5 days, if we pace ourselves as we should! Enjoyed making them & they are a delight to eat! Another time I might try several different chocolate coatings, all the way from dark chocolate to white! {Tagged & made in Please Review My Recipe]

Ingredients Nutrition

  • 12 cup crunchy natural-style peanut butter
  • 14 cup finely chopped salted pretzel
  • 12 cup milk chocolate chips, melted (see Tip)

Directions

  1. 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.
  2. Make Ahead Tip: Store airtight in the refrigerator for up to 2 weeks.
  3. 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.

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