Peanut Butter Pretzel Truffles Recipes

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.

Steps:

• Beat the confectioners' sugar, peanut butter, melted butter, vanilla extract and salt with an electric mixer until well combined. Roll rounded teaspoons of the mixture into round balls and place on a parchment-lined baking sheet.
• Roll the peanut butter balls in any or all of the possible truffle accompaniments. Chill until firm, about 20 minutes. These truffles are best served very chilled.

Steps:

• 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.
• 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.

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.

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!