Peanut Butter Pretzel Truffles/Pic

[Roxy15]

Peanut Butter Pretzel Truffles:

***Makes About 18 Truffles.

 

1-1/2 Cups Pretzel Pieces

1/2 Cup Creamy Peanut Butter

1 T. Butter, Softened

3 T. Icing Sugar

1 Cup Milk Or Semi-Sweet Chocolate Chips

1 T. Vegetable Shortening

1/4 Cup Peanut Butter Chips, Melted

***Read Note On Bottom

 

Put the pretzel pieces into a resealable plastic bag and crush into very small bits; a rolling pin works great for this.

 

In a small bowl, combine the peanut butter, butter and brown sugar.

 

Stir until all of the ingredients are completely blended and smooth.

 

Add the pretzel bits to the peanut butter mixture and mix thoroughly.

 

Add the icing sugar and mix until completely combined.

 

Line a small baking sheet with Plastic Warp.

 

Using a small cookie scoop, or about 1 T. peanut butter mixture, gently shape into a ball with your fingertips.

 

Place the ball on the Plastic Wrap lined cookie sheet and repeat with the remaining peanut butter mixture.

 

Place the baking sheet into the refrigerator and chill for at least 1 hour.

 

When ready to dip the truffles, microwave the chocolate chips and vegetable shortening together in a small bowl at 50% power in 30 second increments, stirring after each, until completely melted and smooth.

 

Working one at a time, dip one peanut butter-pretzel ball into the melted chocolate and use a fork to roll it around, ensuring that it is completely coated with chocolate.

 

Let any extra chocolate drip off and place back on the plastic wrap lined sheet.

 

Repeat with all of the peanut butter-pretzel balls.

 

Return the baking sheet to the refrigerator and again chill for at least 30 minutes.

 

Garnish with a drizzle of melted peanut butter chips and crushed pretzels, if desired.

 

Store in an airtight container in the refrigerator.

 

***Note:

 

Technique For Dipping:

 

Dip a toothpick in a bit of melted chocolate and then stick it in a trubble.

 

Re[eat this until all of the Truffles have toothpick in them.

 

Chill them in the refrigerator for several hours.

 

When they are good and cold, you can dip them in the melted chocolate using the toothpicks as a handle.

 

Gently shake off excess chocolate.

 

You have to work fairly quickly though because the toothpick will become loose as the truffle warms up. After they are all dipped, gently wiggle the toothpick and it will come out of the truffle.

 

Chill truffles until chocolate is set.

 

Drizzle with the melted peanut butter chips and/or crushed pretzel bites.

 

The drizzle and bits will cover the little hoe left by the toothpick.