Peanut Butter-Pretzel Truffles

Peanut Butter-Pretzel Truffles is a hor d'oeuvre that serves 18. One serving contains 147 calories, 3g of protein, and 9g of fat. For 16 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe is liked by 191013 foodies and cooks. If you have creamy peanut butter, vegetable shortening, powdered sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 20 minutes. It is brought to you by Brown Eyed Baker. With a spoonacular score of 24%, this dish is rather bad. Try Peanut Butter & Pretzel Truffles, Peanut Butter Pretzel Truffles, and Peanut Butter Pretzel Truffles for similar recipes.

Servings: 18

Preparation duration: 20 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Put the pretzel pieces into a resealable plastic bag and crush into very small bits (a rolling pin works great for this).2. In a small bowl, combine the peanut butter, butter, brown sugar and salt. 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 powdered sugar and mix until completely combined.3. Line a small baking sheet with wax paper. Using a small cookie scoop, or about 2 teaspoons worth of peanut butter mixture, gently shape into a ball with your fingertips. Place the ball on the wax paper-lined cookie sheet and repeat with the remaining peanut butter mixture. Place the baking sheet into the refrigerator and chill for at least 30 minutes.4. 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.5. 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 wax paper-lined sheet. Repeat with all of the peanut butter-pretzel balls.6. Return the baking sheet to the refrigerator and again chill for at least 30 minutes. Garnish with a drizzle of melted peanut butter and crushed pretzels, if desired. Store in an airtight container in the refrigerator.

 

Step by step:

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

2. In a small bowl, combine the peanut butter, butter, brown sugar and salt. Stir until all of the ingredients are completely blended and smooth.

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

4. Add the powdered sugar and mix until completely combined.

5. Line a small baking sheet with wax paper. Using a small cookie scoop, or about 2 teaspoons worth of peanut butter mixture, gently shape into a ball with your fingertips.

6. Place the ball on the wax paper-lined cookie sheet and repeat with the remaining peanut butter mixture.

7. Place the baking sheet into the refrigerator and chill for at least 30 minutes.

8. 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.

9. 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.

10. Let any extra chocolate drip off and place back on the wax paper-lined sheet. Repeat with all of the peanut butter-pretzel balls.

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

12. Garnish with a drizzle of melted peanut butter and crushed pretzels, if desired. Store in an airtight container in the refrigerator.

Nutrition Information:

covered percent of daily need