Chocolate Covered Peanut Butter 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.

CHOCOLATE PEANUT BUTTER TRUFFLES

Steps:

• In a large, microwave-safe bowl, microwave the chocolate squares on high power for 1 minute.
• Stir chocolate and microwave for another minute or until chocolate is melted.
• Remove bowl from the microwave and mix in peanut butter until smooth.
• Let the mixture sit until it has cooled to room temperature.
• Mix in whipped topping and refrigerate for about an hour.
• Shape the mixture into one inch balls.
• Using a melon baller or teaspoon may make this easier.
• Roll the balls in your choice of coatings.
• This part is the most fun!
• Be creative!
• Store the balls in the refrigerator until serving or gift-giving time.
• These would make a nice gift if you placed the balls in paper candy holders and wrapped them up in a decorated tin or plastic container.

CHOCOLATE-PEANUT BUTTER TRUFFLES

Steps:

• In a large saucepan combine the chocolate, cream, butter and peanut butter and heat over moderate heat, stirring, until chocolate is completely melted.
• Remove from heat and stir in vanilla and a pinch of salt.
• Transfer to a bowl and chill for 4 hours, or until firm.
• Form mixture by heaping teaspoons into balls and roll lightly in peanuts.
• Chill on a baking sheet lined with wax paper for 1 hour, or until firm.
• Keep in an airtight container, chilled, for up to 2 weeks.

PEANUT BUTTER AND PRETZEL TRUFFLES

Steps:

• Combine the peanut butter and chopped salted pretzels in a small bowl.
• Freeze the mixture until firm, about 15 minutes.
• Roll the peanut butter-pretzel mixture into 20 small balls, about 1 teaspoon in size each.
• Place the balls on a baking sheet lined with parchment or wax paper.
• Freeze the balls for 1 hour.
• Melt 1/2 cup milk chocolate chips in the microwave or in a double boiler.
• Roll the frozen balls, one by one, in the melted chocolate.
• Place them back on the baking sheet and refrigerate them until the chocolate sets.

PRETZEL PEANUT BUTTER TRUFFLES

Steps:

• Use a rolling pin to crush the pretzel pieces in plastic bag.
• In a small bowl, combine the peanut butter, butter, brown sugar and salt. Stir until all of the ingredients are completely blended and smooth.
• Add the pretzel bits mix well.
• Add the powdered sugar and mix until completely combined.
• Line a small baking sheet with silpat, parchment or wax paper.
• With a small cookie scoop or 2 teaspoons scoop and then gently shape into a ball with your fingertips. Place the ball on the cookie sheet.
• Place the baking sheet into the fridge and chill for at least 30 minutes.
• When ready to dip the truffles, microwave the chocolate chips and vegetable shortening together in a small bowl at 50% power in 30-second increments, stirring after each, until completely melted and smooth.
• Working one at a time, dip balls into the melted chocolate and use a fork to roll it around. Be sure it is completely coated.
• Let any extra chocolate drip off and place back on the sheet.
• Return the baking sheet to the fridge and chill for at least 30 minutes. Optional: garnish with a drizzle of melted peanut butter and crushed pretzels.
• Store in an airtight container in the fridge.

PEANUT BUTTER PRETZEL TRUFFLES

Steps:

• Combine the peanut butter and pretzels in a bowl until well combined. Place the bowl in the freezer for 15-30 minutes, or until firm enough to handle. Roll the mixture into roughly 20 balls (1 tsp each). Place on a pan lined with wax or parchment paper and place in the freezer for about an hour or until very firm.
• Melt the chocolate and then remove the balls from the freezer. Dip the frozen balls into the melted chocolate and then refrigerate until firm, about 30 minutes.
• These softened pretty quick, so be sure to eat them soon after removing from the fridge!

CHOCOLATE-PEANUT BUTTER TRUFFLES

Steps:

• Microwave chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
• Stir in peanut butter until well blended. Cool to room temperature. Gently stir in COOL WHIP. Refrigerate 1 hour.
• Scoop peanut butter mixture with melon baller or teaspoon, then shape into 1-inch balls. Roll in sugar. Store in tightly covered container in refrigerator.

CHOCOLATE COVERED PEANUT BUTTER STUFFED PRETZELS

Steps:

• Mix butter, peanut butter and confectioners sugar well. Should make a stiff paste. You can add more sugar if needed.
• Press 1 tsp into bottom triangle of pretzel.
• Dip into melted chocolate. I leave top of pretzel uncovered.
• Place on waxed paper to dry.
• Decorate with colored sprinkles, if desired, before chocolate hardens.