To all my sweet and salty brothers & sisters from another mother....Lol
Ingredients:
1-1/2 cup(s) of pretzel pieces
1/2 cup of creamy peanut butter
1 tablespoon unsalted butter, at room temperature
2 tablespoons brown sugar (Light or dark) I like dark.
pinch of salt
3 tablespoons powdered confection sugar
1 cup semi-sweet chocolate chips
1 tablespoon vegetable shortening
Directions:
Use a food processor or ziploc plastic bag and rolling pin to crush pretzels in to small bits, but not finely ground.
In a small bowl, combine peanut butter, butter, brown sugar and salt, stirring until completely blended and smooth. Add the pretzels and mix completely through. Lastly, add the powdered sugar and mix well.
Line a baking sheet with wax paper. Best using a small cookie scoop or a spoon is fine, gently shape 2 teaspoons worth of peanut butter mixture into a ball with finger tips. Place the ball on the wax paper-lined cookie sheet and continue the same process with remaining peanut butter mixture. Place the baking sheet in the fridge and chill about 30 to 45 minutes.
Now ready to dip the truffles, you may double broil or us a microwave the chocolate chips and shortening together in a small bowl. (Cut the power by 50% and melt in 30-second increments until completely melted and smooth. Stir after each 30-second increment.
Dip peanut butter truffle into the melted chocolate and use a fork to roll it around to ensure it's completely coated with chocolate. Let extra chocolate drip off and place on wax paper-lined sheet. Repeat until all truffles are coated.
Return the baking sheet to the fridge and chill for another 30 to 45 minutes.
Store in an airtight container in the fridge. Great for parties or just to have some small snacks in your fridge. I LOVE with a glass of wine..
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