Cake Dome Sunday #19: Peanut Butter Pretzel Truffles

Today was an absolutely, positively, undenyably gorgeous/wonderful day outside!  One could not have requested in detail a more beautiful spring day than we had here today in the Ottawa Valley.  The Mister and I spent the entire day outside: me working in the yard and the garden, he on his car and a few outdoor "honey-do" list chores I had for him.

 

Consequently, I didn't bake anything special for the Mister today.  BUT, that is not to say that I didn't mix up something this evening to satisfy his sweet tooth and to put under the cake dome.  Today I made Peanut Butter Pretzel Truffles.

 

There are three steps to putting together these delicious little gems and I was able to complete each step between fixing dinner and cleaning up the kitchen.

 

I don't know about you but I have a real thing for peanut butter and chocolate and these truffles have the added saltiness and a slight crunch from the pretzels.  Oh so good! 

Peanut Butter Pretzel Truffles

Yield approximate 2 1/2 dozen...depending on how large or small you form the truffle balls.

Ingredients:

For the filling:

1 cup creamy peanut butter
1/2 cup plus 2 tablespoons confectioners' sugar
2 tablespoons unsalted butter, at room temperature
2 cups  crushed pretzels

For coating:

12 ounces bittersweet chocolate, finely chopped (I used 3/4 bittersweet and 1/4 semi sweet...because that is what I had)

For the Drizzle:

1 tablespoon creamy peanut butter
1 tablespoon milk
4 - 6 tablespoons confectioners' sugar

Directions:

1. To make the filling, combine the peanut butter, confectioners' sugar, butter and pretzels in a medium bowl.  Mix well with a spoon until evenly combined and all ingredients are incorporated.  Roll the mixture into small balls about 2 - 3 teasoons worth each. (I sprayed my hands with PAM baking spray.  the ingredients will be very sticky-to-your fingers while rolling)  Place on a baking sheet lined with foil, parchment, or waxed paper.  Transfer to the freezer to chill for at least 30 minutes.
2. Place chocolate in a heatproof bowl set over a bowl of simmer water.  I used a double boiler.  Dip chilled peanut butter-pretzel balls in the chocolate, gently shaking off the excess.  Transfer back to the lined baking sheet and chill to let the chocolate fully set up.
3. To make the peanut butter drixzzle, combine the peanut butter and the milk in a small bowl.  Microwave briefly (About 15 seconds).   Add in the confectioners' sugar and whisk until the mixture is smooth.  Adjust consistency as needed with additional confectioners' sugar.  Drizzle over the coated truffles.  Let set before packaging or serving. 

I always make Peanut Butter Balls (some folks call them "Buckeyes") during the holiday season and these Peanut Butter Pretzel Truffles are very similiar with the exception of the added chopped pretzels.  The pretzels add just the right amount of salty to the rich sweetness of the chocolate and peanut butter. 

 

Ya gotta try them!  Seriously!  They are so good.

 

Until next time,

Cheers!

 

Jennifer

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