Jessica’s done it again. I think this girl is a Truffle Queen. She’s also the where I found the cookie dough truffles I know and love!
These little gems are just as good. Seriously, how can you go wrong with sweet and salty in one little bite?!
I chose to double her recipe, and use my smallest cookie scoop (same size I make the chocolate chip dough truffles) and I got about 2.5 dozen. You can increase the amount as many times as you need to!
Peanut Butter Pretzel Truffles
1/2 cup natural peanut butter (can use regular peanut butter as well…natural just makes it more healthy! LOL)
1/4 cup finely chopped salted pretzels
1/2 cup milk chocolate chips, melted
– Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes.
– Roll the peanut butter mixture into 20 balls (about 1 teaspoon each).
– Place on a baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour.
– Roll the frozen balls in melted chocolate.
-Refrigerate until the chocolate is set, about 30 minutes.
*I always keep my truffles in the freezer, and then just pull out what I need. I like them cold!