If you love salty-sweet, chocolate-covered pretzels, or potato chips dipped in chocolate then these peanut butter pretzel bites are for you. They are reminiscent of a Butterfinger bar in one, easy bite.
Blend the peanut butter, butter, brown sugar, and Confectioner’s sugar in the bowl of a stand mixture until smooth and well mixed.
With the mixer running on low speed, slowly pour in the pretzels and graham cracker crumbs.
Blend until smooth and you can form balls of it with your hands.
Form tablespoon sized balls and place on a cookie sheet.
Freeze until very firm, about 30 minutes.
Dip the balls in the melted chocolate.
Store in the refrigerator in a tightly covered container.
Chocolate Coating
Add the chocolate and the vegetable shortening to a microwave safe bowl
Melt on 50% power for 2 minutes, stirring every 30 seconds. (you may not need the whole 2 minutes.)
Notes
Storage:Store chocolate truffles in an airtight container with wax paper or parchment paper between the layers.You can refrigerate them for at least two weeks or freeze them for a few months. Make sure the refrigerator is odor free, though, since chocolate absorbs weird flavors quickly. Pop a new box of baking soda in the fridge if you’re worried!For best results, let refrigerated truffles come to room temperature for one to two hours. Tips:
Water and chocolate don’t mix—that’s chocolate 101. So, make sure your tools are completely dry. Otherwise, your chocolate will seize up and be ruined.
For more even melting, swap the microwave for a double boiler. Just be sure to continually stir the chocolate and don’t let the boiling water touch the bottom of the bowl.
Don’t overheat your chocolate! Be sure to stir it every 30 seconds, stopping once it’s just melted.
Don’t skip the shortening (or equivalent swap) when making the coating. It helps give your truffles an enticingly smooth, shiny finish.
I like to form and freeze the truffles on a baking sheet. Not only does the metal get really cold and help the chocolates chill, but the rim keeps the truffles on in case they slide around a bit during transfer. Nothin’ worse than losing chocolate to the floor! Tragic!
Use a small cookie scoop to portion out evenly sized peanut butter pretzel truffles.
Make sure there's no water in the bowl or on the utensils you're using when melting chocolate. It will seize up and you'll have to throw it out.