Peanut butter, pretzel and chocolate, what's not to like? As an added bonus, they really don't take long to make and you probably have all three ingredients in your house. I've been a subscriber to the EatingWell magazine for many years, and this recipe comes from their January/February 2010 issue. These little truffles definitely fill the need to indulge yourself once in a while.
Peanut Butter & Pretzel Truffles
1/2 C natural peanut butter
1/4 C finely chopped salted pretzels
1/2 C milk chocolate chips, melted
Place 12-15 mini pretzels in a ziploc bag and go over them with a rolling pin to make small crumbs. Combine the peanut butter and pretzels in a small bowl, then chill in the freezer until firm, about 15 minutes.
Roll the peanut butter mixture into 20 balls(about 1 tsp 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 the melted chocolate. Refrigerate until the chocolate is set, at least 30 minutes.
These will keep in the refrigerator for 2 weeks, that is if you don't eat them before that time. But the point is, you can make these well in advance of when you need them.
Enjoy a little bit of heaven.