I don't mind these having a flat bottom, so I used a melon-baller to form the truffles before freezing. Mess-free, uniform size, easy!
Peanut Butter & Pretzel Truffles
From EatingWell: January/February 2010
These peanut butter-pretzel truffles satisfy your craving for something sweet and salty.
39 Reviews for Peanut Butter & Pretzel Truffles
Couldn't be simpler to make. I used dark chocolate, healthier. The peanut butter and pretzel mixture never froze hard enough to stay together and wouldn't roll into a ball, sort of just blobbed up. Next time I'm going to pour all the oil off a new jar of peanut butter before measuring so as to make it as solid as possible before mixing with the pretzels. And I will stab each ball with a toothpick before freezing to simplify the chocolate coating process, which wasn't pretty. I should have read the reviews more carefully before making.
I made these for Christmas last year. They taste good if you add more pretzel to the mix. Try to chop the pretzel well, but not too fine. I believe I used almost double the pretzel recommendation. The truffles I made weren't beautiful per se, rolling them in chocolate can be a little messy and definitely not uniform. However, with the right combination of pretzel and peanut butter they're delicious! Everyone loved them despite the less than lovely appearance.
I added a small amount (about 2 tsp or so) powdered sugar to peanut butter pretzel combo for easy mixing and shaping. I used a 4 oz. bar of dark chocholate baking bar mixed with about 1 tsp. Crisco to chochlate for easier dipping. Had extra chocholate so I drizzled it on top. They were perfect!
This was a joke. They look awful (not like, the presentation is bad, but more like "these look like turds) and they taste like a big glob of PB with some chocolate thrown on it. I seriously want Eating Well to reimburse me for materials.