If you live for 'sweet and salty' desserts, then I think you will love this recipe for "Take 5, Chubby Hubby!" Truffles. Imagine, if you will, a small peanut butter-ball packed with salty pretzels, then doused in a blend of milk and dark chocolate. Is your mouth watering yet? I figured as much...
Just promise me one thing: Don't let the word "truffle" intimidate you. This is one of the EASIEST dessert recipes to make. Ever. But don't tell that to your main squeeze! Let him continue to think that you spent all day in the kitchen making your "handmade truffles." Because, trust me, he will! ;)
And, on that note, happy Valentine's Day!
*This recipe was adapted from Brown Eyed Baker's version
Ingredients (makes 18-25 truffles, depending on the size of your balls)
- 1 1/4 cups pretzel pieces
- 2/3 cup creamy peanut butter
- 1 tbsp. butter, at room temperature
- 2 tablespoons brown sugar
- Pinch of salt
- 3 tbsp. powdered sugar
- 3.5-4 ounces milk chocolate (I broke up a 3.5 ounce bar of Cadbury's Milk Chocolate)
- 3.5-4 ounces dark chocolate (I broke up a 3.5 ounce bar of Cadbury's Dark Chocolate)
- 1 tbsp. vegetable shortening (I used Crisco)
1. Put pretzels into a resealable plastic bag and crush into very small bits (a rolling pin works great for this).
2. In a small bowl, combine the peanut butter, butter, brown sugar, salt, and powdered sugar. Stir until all of the ingredients are completely blended and smooth. Add the pretzel bits to the peanut butter mixture and mix thoroughly - I use my hands!
3. 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 with your fingertips. Place the ball on the wax paper-lined cookie sheet and repeat with the remaining peanut butter mixture. Place the baking sheet into the freezer to chill for 30 minutes (if your freezer is too small, refrigerate for 1 hour).
4. When ready to dip the truffles, microwave the chocolate and vegetable shortening together in a small bowl in 15-second increments, stirring after each, until completely melted and smooth.
5. 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. Let any extra chocolate drip off and place back on the wax paper-lined sheet. Repeat with all of the peanut butter-pretzel balls.
6. Place the baking sheet in the refrigerator and again chill for at least 30 minutes. Garnish with crushed pretzels, if desired. Store in an airtight container in the refrigerator.
Until we eat again,
The Lunch Belle