peanut butter pretzel truffles

There’s a heat advisory in St. Paul today.  Helloooooo summer and goodbye the spring we barely had.  On hot days like today, who really feels like turning on their oven?  Not. Me.  That’s where this dessert comes in.  Because we obviously still need dessert on hot days.  

Three ingredients.  That’s it.  It doesn’t get much easier than that folks.  Even better, two of the ingredients are peanut butter and chocolate.  Swoon.  If you’re looking for an easy, relatively healthy (i.e. I could rationalize going back for thirds) dessert, you must try these soon.  If you’re a fan of the sweet and salty combination, you must try these right now.  

Peanut Butter Pretzel Truffles
adapted from Eating Well
makes about 20 truffles


1/2 cup peanut butter
1 cup finely chopped pretzels
1 cup chocolate chips, melted


Directions:


Combine peanut butter and 3/4 cup of the pretzels in a small bowl.  Chill in freezer until firm, about 20 minutes.


Roll the peanut butter mixture into balls, about 1/2 tbsp each.  Place on a baking sheet lined with parchment paper and freeze until very firm, about 1 hour.  Roll the frozen balls in the melted chocolate (I microwaved my chocolate chips in intervals of 20 seconds until the mixture was completely melted, stirring between intervals).  Return the balls to parchment paper lined baking sheet, then refrigerate until chocolate is set, about 30 minutes.


Store in an airtight container in refrigerator for up to two weeks.  

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Comments

  1. Julie says

    Hi Taylor – it’s Julie Somora! Penny told me about your blog today (as we were stuffing our face with sushi!!) Can’t wait to try out some of your recipes – hope all is going well!

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