Bourbon Sugar And Pretzel Truffles Food

CHOCOLATE-COVERED PEANUT BUTTER & PRETZEL TRUFFLES

Steps:

• In a large bowl, beat 1-1/2 cups peanut butter, confectioners' sugar, brown sugar, butter and salt until blended. Stir in 3 cups pretzels., Shape pretzel mixture into 1-in. balls; transfer to waxed paper-lined baking sheets. Refrigerate at least 30 minutes or until firm., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Return to baking sheets., Microwave remaining peanut butter on high for 30-45 seconds or until melted. Drizzle over truffles; sprinkle with remaining pretzels. Refrigerate until set. Store between layers of waxed paper in an airtight container in the refrigerator.

WHISKEY PRETZELS

Steps:

• Pre-heat oven to 250 deg F.
• Add butter, whiskey, brown sugar, garlic and cayenne to saucepan and cook over low heat until melted.
• Spread pretzels on a baking sheet and pour butter mixture over pretzels. Toss to coat.
• Bake 10 minutes. Stir mixture and bake 10 more minutes.
• Allow to cool and enjoy!

BOURBON CARAMEL TRUFFLES

Steps:

• Combine brown sugar, milk, cane syrup, and salt in a saucepan over medium-high heat, and bring to a boil.
• Cook 1 minute or until sugar dissolves, and remove from heat.
• Stir in bourbon, and vanilla extract.
• Add chocolates, and let stand for 1 minute.
• Stir until smooth.
• Pour into a shallow dish, cover and chill 4 hours.
• Heat a tablespoon measure with hot water, and pat dry.
• Scoop chocolate mixture with spoon, and dip in cocoa.
• Roll into balls, cover and refrigerate until ready to serve.

BOURBON SUGAR AND PRETZEL TRUFFLES

Steps:

• Place the cream in a small saucepan over high heat and bring to the boil. Place the chocolate in a medium heatproof bowl and top with the cream. Place the bowl over a saucepan of simmering water (the bowl shouldn't touch the water) and, using a metal spoon, stir until melted and smooth. Add the crushed pretzels, salt and bourbon and mix well to combine. Allow to stand at room temperature for 10 minutes. Refrigerate for 2-3 hours or until just set.
• While the mixture is cooling, make the bourbon sugar. Preheat oven to 160°C (325°F). Line a large baking tray with non-stick baking paper. Place the sugar and bourbon in a small bowl and mix to combine. Spread in an even layer on the tray and bake for 30 minutes or until golden and crisp. Allow to cool completely before crushing into fine crumbs.
• Roll 1-teaspoon portions of the truffle mixture into balls and press in the bourbon sugar to coat. Place the truffles on the tray and refrigerate for 30 minutes or until firm.