Sweet and salty combinations make a compelling treat. And if you add peanut butter to the mix, things get downright addictive. These truffles, an ode to Ben and Jerry’s Chubby Hubby ice cream, fit the bill!
Peanut Butter Pretzel Truffles
Makes 12-18 truffles
1½ cups pretzel pieces (thin rods work best)
½ cup unsalted, creamy organic peanut butter
1 tablespoon unsalted butter, at room temperature
2 tablespoons packed light brown sugar
3 tablespoons powdered sugar
6 ounces milk or semisweet chocolate, chopped
1 tablespoon vegetable shortening
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, 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.
Line a small baking sheet with wax paper. Using a small cookie scoop, or about 2 teaspoons 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 until firm.
When ready to dip the truffles, in a double boiler, set over simmering water, melt the chocolate and vegetable shortening together. Stir until completely melted and smooth.
Dip each truffle ball into the melted chocolate and coat it completely. Let any extra chocolate drip off and place back on the wax paper-lined sheet. When all truffles are coated, return the baking sheet to the refrigerator and chill for at least 30 minutes.
Store in an airtight container in the refrigerator for up to 5 days.