Peanut Butter & Pretzel Truffles

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.

• Ready In: 2 hrs 15 mins
• Serves: 10
• Yields: 20 truffles

Ingredients

• 1⁄2 cup  crunchy  natural-style peanut butter
• 1⁄4 cup  finely chopped salted  pretzel
• 1⁄2 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.