I’m not going to tell you. You might spread it.
Happy Holidays! I hope you are having a fun and family filled day. Maybe you needed a break, so here you are, reading my blog. It’s like we’re spending Christmas together. We’re such good friends.
I have another truffle recipe to share with you. Another candy that my Mimi would always make around the holidays was peanut butter cups, or peanut butter balls. They were delicious, and never made me sick like store bought candies do. I originally started this post thinking that I was going to do a straight up classic Mimi recipe….but alas, my Molly-ism kicked in and I felt the need to change it.
So I got thinking. What goes well with peanut butter? The answer was another question: what DOESN’T go well with peanut butter? That wasn’t entirely helpful, so I moved on to the next item on my list: what else does our family have during holiday parties that would work? I have been loving the salt and chocolate combination as of late, and was enjoying some salty chocolate when it hit me–pretzels.
Now, to normal people, pretzels are an every day snack; but for our family, pretzels are a holiday and/or party treat. We don’t keep bags of them in the house, and only if I am having a particular craving do I grab a bag.
I ran though my mental checklist:
Do peanut butter and pretzels go together? Absolutely.
Do peanut butter and chocolate go together? Duh.
Do chocolate and pretzels go together? Also duh.
Is there salt? Yes.
Interesting texture? Yes, crunchy pretzels.
Is there any reason I’m still thinking about this truffle and not making it? No.
Peanut Butter and Pretzel Truffles
Adapted from the Brown Eyed Baker
1½ cups pretzel pieces
½ cup chunky peanut butter
1 tablespoon coconut oil, melted (if using butter, keep it room temp.)
2 tablespoons light brown sugar
3 tablespoons powdered sugar
1-2 cup milk or semisweet chocolate chips
1 tablespoon coconut oil (You can also use vegetable shortening)
- Put the pretzel pieces into a resealable plastic bag and crush into very small bits (a rolling pin works great for this, or use your food processor/blender. If using the FP/B make sure to leave them a little chunky).
- In a small bowl, combine the peanut butter, coconut oil, brown sugar and salt. Stir until all of the ingredients are completely blended.
- Add the pretzel bits to the peanut butter mixture and mix thoroughly. Add the powdered sugar and mix until completely combined.
- Line a small baking sheet with wax paper. Using a small cookie scoop, or about 2 teaspoons worth of peanut butter mixture, gently shape into a ball by rolling the mixture between your palms. Place the ball on the wax paper-lined cookie sheet, or in individual mini cupcake liners, and repeat with the remaining peanut butter mixture.
- Place the baking sheet into the refrigerator and chill for at least 30 minutes.
- When ready to dip the truffles, microwave the chocolate chips and coconut oil 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 one peanut butter-pretzel ball into the melted chocolate and use a fork to roll it around, ensuring that it is completely coated with chocolate. (I actually used a melon baller, which worked beautifully. To each his or her own, I say.)
- Let any extra chocolate drip off and place back on the wax paper-lined sheet. Repeat with all of the peanut butter-pretzel balls.
- Return the baking sheet to the refrigerator and again chill for at least 30 minutes. Garnish with a drizzle of melted peanut butter and crushed pretzels, if desired. Store in an airtight container in the refrigerator.