As I’ve mentioned before, I LOVE the combination of sweet and salty (and these truffles are no exception).
Peanut butter and crushed pretzels covered in milk chocolate, what’s not to love? These are super easy to make and I think they would make a great addition to your holiday cookie/dessert tray. I’m not the best at dipping truffles in chocolate so just add sprinkles on top and you won’t even notice their disfigurements. I would cover everything and anything in sprinkles if I could!
Peanut Butter Pretzel Truffles
1/2 cup 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 10 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. (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.)
Refrigerate until the chocolate is set, about 30 minutes.
Store airtight in the refrigerator for up to 2 weeks.
Source: Slightly adapted from Eating Well