Chocolate Peanut Butter Pretzel Truffles

Thank you to everyone who participated in the Holiday Auction! Your generosity is very much appreciated, and the grand total was $3,000! Especially given the sad events on Friday, it’s so nice to know that I’m surrounded by people as kind and caring as you all — I definitely don’t say this enough, but thank you.

I’ll be sending a batch of these chocolate peanut butter pretzel truffles to Tina in California, but since a lot of people mentioned they wanted some, I wanted to share the recipe. It’s also a nice homemade gift option and a nice something-something to bring to the last of your holiday parties. Making the truffles is so easy, and the payoff is … well, pretzels, peanut butter and chocolate are involved, so you can guess how good they are.

To be honest, I don’t really know how to end today’s post. While I have a lot of normal every-day things to think about (also, I leave for India in five days and haven’t even begun to pack), tonight all I can think about is how lucky I am that my biggest concerns involve luggage restrictions and laundry delivery.

Note: Last week, Desi, Helen and I made a podcast! We discuss a Hairpin article on American Girl’s allergy-free lunch, and I sound very weird but it’s an interesting discussion, so please check it out!

Chocolate Peanut Butter Pretzel Truffles
Adapted from Eating Well
Makes 20 truffles

The original recipe called for using natural peanut butter, but the truffles didn’t freeze well and spread a little too much. When making a second batch, I used regular Jif peanut butter, and these were a bit more stable.

– 1/2 cup crunchy peanut butter

– 1/4 cup crushed salted pretzels (I put the pretzels in a Ziploc bag and then used a heavy rolling pin [aka an empty wine bottle] to crush them)

– 1/2 cup semisweet chocolate chips

– decorative sugar (optional)

1) Combine the peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes.

2) Roll the peanut butter mixture into 20 balls (about 1 teaspoon each), then place them on a baking sheet lined with parchment or wax paper. Freeze until very firm, about 1 hour.

3) Melt the chocolate in a double boiler. Using a fork, roll the frozen balls in the melted chocolate, then set on the lined baking sheet. Sprinkle the truffles with the decorative sugar (if desired). Refrigerate until the chocolate has set, about 30 minutes.