Don’t lie. If I put a carton of Ben & Jerry’s Chubby Hubby ice cream in front of you, you would finish it in one sitting. The combination of chocolate and peanut putter and pretzels is enough to put me over the edge. Package that up into a bit size treat? I’m sold. Put down the spoon and just pop one in to experience the same exact taste-bud-delight previously only brought to you through a carton of ice cream.
3 cups pretzel pieces
1 cup creamy peanut butter
2 tbsp. unsalted butter, at room temperature
4 tbsp. brown sugar
Pinch of salt
6 tbsp. powdered sugar
2 packages Baker’s Dipping Chocolate
1/2 cup peanut butter chips
Pour the pretzels into a large zip lock back and use a rolling pin to crush into small pieces (Did I say pulverize? No. Do not pulverize your poor pretzels. Small chunks will provide the perfect amount of crunch you need within your truffles.)
In a medium sized mixing bowl, combine the pretzel pieces, peanut butter, butter, brown sugar and salt.
Use your hands to roll the mixture into small (about 1 tbsp.) sized truffles. Place them on a baking tray lined with wax paper or parchment paper. Once you’ve used up all the mixture, place the tray in the freezer for 30 minutes for your truffles to harden.
Aside: Allow me to introduce you to Baker’s Dipping Chocolate. There is nothing that frustrates me more than trying to melt chocolate over the stove, keep it at the right consistency, keep it from burning, etc. This is one of those moments that I toss aside my desire to cook from scratch, say adios to the “proper” way of baking, and cave to the product. Baker’s figured it out for me, so yes, I will pay you to give me melty-hassle-free-chocolate. Simple as that.
Follow the Baker’s instructions to melt the chocolate. (Remove the lid, place it on a microwave-safe plate, microwave for 30 seconds, stir microwave for 30 seconds, DONE. So easy.) One by one, drop a truffle into the melted chocolate, move it around with a fork to ensure its covered, and carefully lift it out and place it on the baking dish (you should be able to scoop it out with the fork, no need to stab the truffle!)
Place the tray back in the freezer for 30 minutes. Lastly, you’ll drizzle peanut butter chips over them. I recently learned an easy way (I was literally dumbfounded wondering how I had not thought of this sooner) from my friend who is a much better cook than I, over at paintthetownpretty.com. Microwave a bowl of water for 2 minutes. Put the peanut butter chips into a ziplock bag and submerge them in the water. Take them out every 30 seconds or so to mush the chips around and check the consistency. Once there are no lumpy pieces left, cut a very small hole in the corner of the bag and drizzle whatever fun designs you’d like overtop of the truffles! Put these back in the freezer for the final dry, and enjoy.
And better yet, with all the leftover chocolate and peanut butter, you can dip anything you want! Literally, open your cabinet doors and dip whatever you can find. Pretzels, fruit, chips, popcorn, candy (Or if you’re feeling selfish, just dip your fingers).