Peanut Butter & Pretzel Truffles
INGREDIENTS
1/2 cup crunchy natural peanut butter
1/4 cup finely chopped salted pretzels
1/2 cup milk chocolate chips, melted (see Tip)
PREPARATION
Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes. Roll the peanut butter mixture into 20 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. Refrigerate until the chocolate is set, about 30 minutes.
TIPS & NOTES
Make Ahead Tip: Store airtight in the refrigerator for up to 2 weeks.
Tip: 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.
http://www.eatingwell.com/recipes/peanut_butter_pretzel_truffles.html
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Hat-tip to Granny for alerting me to the eatingwell dot com website.
Reality check version
Due to running out of time & unable to freeze these, I simply stirred the three ingredients together, formed into balls, and voila! ready to go, skipping the freezing and dipping steps!
Peanut Butter & Pretzel Truffles
INGREDIENTS
1/2 cup crunchy natural peanut butter
1/4 cup finely chopped salted pretzels
1/2 cup milk chocolate chips, melted
PREPARATION
Place pretzels in ziploc baggie. Crush with glass bottle or rolling pin.
(Or whir pretzels in food processor.)
Melt the chocolate chips over a double boiler.
Stir together the PB, pretzel crumbs, and melted choc-o-chips.
Form into balls and serve.
Farewell, NW_Arizona_Granny, and thanks again for all of your labors.
http://www.freerepublic.com/focus/f-chat/2825344/posts