I love these treats for a number of reasons, but I don’t make them all that often. I love them because they’re a fun combination of sweet, salty, crunchy, and creamy. I love them because they are simple to make and a delightful dessert to pop into your mouth. I don’t make them often because I probably would pop many, many of them into my mouth. If they aren’t in the house, it’s easier to show restraint. Of course, they are delicious, so I am sure some weekend in the near future there will be a batch to enjoy in my kitchen. (For a healthier spin on these, try this recipe.)
To learn more about this recipe, originally published in August 2019, keep reading.
We’ve passed the unofficial end of summer and are nearing the official start of autumn. For anyone younger than retirement age, you probably feel the changing of seasons in your schedule. If you’re school-aged or have school-aged children, you’re back to the swing of a school day. If you have a kid-free environment, you still probably are noticing the return of fall at work. You receive fewer auto-responders regarding people being on vacation.
Yet, we’re still somewhere in the in-between. According to the calendar, fall is still a week away. Checking the weather, fall still is a bit in the distance. So, what do I do with this period of time?
First, I still am excited to go to my local farmstand every weekend and see what’s available. I know that the season of freshly picked tomatoes, corn, and zucchini won’t last forever.
Second, I embrace the warmth of summer for as long as I can. My toes are very happy not to have an icy chill, as I know that will be coming soon. The season of flip-flops will be drawing to a close sooner than I would like.
Third, I get my fill of summer cooking- chilled main dishes, hearty salads, and desserts that don’t require baking. Soon enough we will have cooler weather that will beckon slowly simmered soups and bread dough rising.
For now, it’s time to embrace summer (and its end) for all its worth.
A few notes on these peanut butter and pretzel truffles:
- They are utterly addictive. Let’s just say quite a few were eaten within minutes of sharing them with two members of my family.
- The process of making them is very messy. However, they are worth the mess.
- Storing them in the refrigerator not only insures that the chocolate isn’t soft, it also makes for a nice, chilly treat.
Peanut Butter and Pretzel Truffles
Ingredients
- ½ cup peanut butter
- ¼ cup powdered sugar
- 1 tablespoon unsalted butter softened
- ½ teaspoon vanilla
- 3/4 cup crushed pretzels
- 1 cup milk or semi-sweet chocolate chips
- 1 teaspoon coconut oil
- ¼ cup minced salted, roasted peanuts optional
Instructions
-
Combine peanut butter, sugar, butter, and vanilla in a medium-sized bowl.
-
Stir until fully mixed and smooth.
-
Add pretzels, and mix well.
-
Form into small balls (about 1” diameter).*
-
Place on wax paper lined plate or tray.
-
Freeze for 1 hour
-
Place chocolate and coconut oil in a small bowl.
-
Microwave on high in 20 second intervals, stirring at each, until melted.
-
Remove tray of peanut butter balls from freezer.
-
Place one peanut butter ball in chocolate at a time, tossing with a fork until fully coated.
-
Gently shake off excess chocolate.
-
Return coated peanut butter ball to waxed paper-lined plate.
-
If topping with peanuts, sprinkle immediately after dipping in chocolate.
-
When all are coated, place plate in refrigerator.
-
They should set in 5 minutes or less. Store leftovers in refrigerator.
Notes
