Sunday, January 19, 2014

Peanut Butter Pretzel Truffles

I brought these peanut butter pretzel truffles to Allie's birthday party.  We had been shopping all day (unfortunately) and got back without that much time before the fiesta.  I wanted to make something easy, quick, and glorious, so I was looking around some blogs on the drive home and came upon these.  They looked amazing, had the whole sweet-and-salty thing that I like, and didn't have to bake so they could be quick.

They were pretty easy actually, and quick considering I never waited for things to cool like I was supposed to.  You basically mix together crushed pretzels, peanut butter, confectionary sugar, and a little butter. That gets rolled into balls - about 2 dozen - and they get dipped in chocolate.  I didn't bother tempering it, but I thought about it.  In the interest of time, and since they would get decorated with peanut butter sauce, I decided I didn't care if they weren't super shiny.  Once they chill (I put mine outside for about 5 minutes; that was the day of the snowstorm and it was about -10 degrees so that chilled them real fast) you mix together peanut butter, milk, and confectionary sugar and use that to decorate the truffles.  Voila: you have peanut butter pretzel truffles.

The end result?  Rave reviews.  And I mean rave.  Allie Snapchatted me the next day pictures of herself devouring the few leftover truffles.  During the party, her boyfriend's dad ate so many that he had to hide from his wife; he even dropped a piece on my boot when he was complimenting me on them, and said he would have still eaten it. They just have a little something for everyone: do you like salt?  There are pretzels.  Do you like chocolate?  They are coated in it.  Are you a peanut butter lover?  It's in there twice.  Basically anyone who walked by them had to grab one, and everyone who ate them loved them.  You can't beat that.


peanut butter pretzel truffles
from Annie's Eats
makes 2 dozen truffles

for the filling:
1 cup creamy peanut butter
1/2 cup plus 2 tablespoons confectionary sugar
2 tablespoons unsalted butter, at room temperature
2 cups crushed pretzels

for coating:
12 ounces bittersweet chocolate, finely chopped

for the drizzle:
1 tablespoon creamy peanut butter
1 tablespoon milk
4-6 tablespoons confectionary sugar


1) To make the filling, combine the peanut butter, confectionary 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 teaspoons worth each.  You may need to clean your hands between batches to keep the mixture from sticking to your palms.  Place on a baking sheet lined with foil, parchment, or wax paper.  Transfer to the freezer to chill for at least 30 minutes.

2) Place chocolate in a heatproof bowl set over a pan of simmering water, and heat until melted and smooth.  Temper if desired.  Dip chilled peanut butter pretzel balls in the chocolate, gently shaking off the excess.  Transfer back to the lined baking sheet.  Chill to let chocolate fully set.

3) To make the peanut butter drizzle, combine the peanut butter and the milk in a small bowl.  Microwave briefly, about 15 seconds.  Add in the confectionary sugar and whiz until the mixture is smooth.  Adjust consistency as need with additional sugar/  Drizzle over the coasted truffles.  Let set before packaging or serving.

No comments:

Post a Comment