Today’s post comes from the lovely Leah, of Inspire and Indulge! I’m away visiting family in Las Vegas, and Leah was so gracious to do a guest post for me while I’m gone 🙂 I love her DIY crafts, especially her pumpkin keg and etched glass canisters! And I’m always drooling over her kitchen creations, including these boyfriend truffles…her boyfriend is one lucky guy!! Thanks, Leah!
Hi there! I’m Leah from Inspire and Indulge and I’m so excited to be guest posting for Maura today while she’s traveling! If you’ve found your way here from my blog, thanks for following me over here. If you’re a devoted follower of Maura’s blog (like myself), it’s a pleasure to meet you. 🙂 Either way, I’ve got a special treat for you today and there’s no baking required!
I’m sharing these decadent chocolate covered peanut butter pretzel balls in honor of my boyfriend’s birthday tomorrow. Since that’s a mouthful of a title, let’s just call them Boyfriend Truffles. Sounds fancier anyways, right? 😉
These are very easy to make but make sure you give yourself enough time to whip them up, shape them, freeze them, cover them in chocolate, and chill ’em.
To start, gather your ingredients – creamy peanut butter, confectioner’s sugar, pretzels, butter, milk, semi-sweet chocolate chips (and white chocolate chips if you want to drizzle), and shortening (not shown in picture).
Once all of the confectioner’s sugar has been added, slowly begin adding the milk 1 tablespoon at a time. Fold in your crumbled pretzel pieces. The consistency will still not really resemble a dough but if you take a small handful and squeeze it, the mixture should be pliable and easily hold its shape.
Tip: It may be helpful to keep the dough balls in the freezer and only take out a few at a time to dip in the chocolate. If the dough balls start getting too soft, they may crumble as you’re trying to coat them in chocolate.
In a small bowl or measuring cup, microwave your chocolate chips and shortening at 30 second intervals (stirring each time) until you have smooth melted chocolate.
Tip: If the melted chocolate starts to get too thick, just microwave it for another 10 seconds and stir.
Return the chocolate covered balls to the lined baking sheet and put them back in the freezer for 5-10 minutes to harden up. I drizzled mine with a little extra white chocolate for fun. I recommend storing these in an airtight container in the fridge. These would be great for holiday gifts or for a cookie exchange!
Inspired by The Whimsical Princess
Makes roughly 2-3 dozen 1 inch balls
- 4 cups confectioner’s sugar
- 1.5 cups creamy peanut butter
- 1/4 cup butter, melted
- 1 cup pretzel sticks, finely crumbled
- 3 tablespoons milk
- 2.5 cups semi-sweet chocolate chips
- 1.5 tablespoons shortening
- optional: 1/2 white chocolate chips for drizzling + 1 teaspoon shortening
What to Do
- Mix together the peanut butter and melted butter then slowly add the confectioner’s sugar about 1/2 cup at a time. The mixture will be extremely crumbly and not look like a solid dough.
- Add the milk 1 tablespoon at a time.
- Fold in your crumbled pretzel pieces. The consistency will still not really resemble a dough but if you take a small handful and squeeze it, the mixture should be pliable and easily hold its shape.
- Scoop up some of the dough mixture and roll in your hands to form 1-2 inch balls.
- Place on a baking sheet lined with parchment paper or aluminum foil.
- Pop the baking sheet into the freezer for about an hour, or until the dough balls are hard.
- In a small bowl or measuring cup, microwave your chocolate chips and shortening at 30 second intervals (stirring each time) until you have smooth melted chocolate.
- Using a toothpick, skewer, fork, or whatever you have, dip each dough ball in chocolate and twirl to remove any excess chocolate.
- Optional: Drizzle melted white chocolate on top.
- Return the chocolate covered balls to the lined baking sheet and put them back in the freezer for 5-10 minutes to harden up.
- Enjoy! Remember to store these in an airtight container in the fridge.