Last Valentine’s Day, I featured a sweet & salty peanut butter cookie. This year, I am again featuring the peanut butter/pretzel/chocolate combination with these Chubby Hubby Truffles. These are peanut butter pretzel bites that are so easy to make. Thinking about giving candy for Valentine’s Day? Making the candy yourself would make your gift just that much more special. If the sweet/salty combination isn’t your thing, try some chocolate truffles instead!
In a small bowl, combine the peanut butter and butter. Warm in the microwave on high for about 10 seconds and stir until smooth.
Add the sugars and stir until well combined.
Add the pretzel bits and mix thoroughly.
Line a baking sheet with a silicone mat or waxed paper. Scoop the mixture in rounded teaspoonfulls and roll into balls. Place onto the baking sheet. Refrigerate for at least 30 minutes to harden up the truffles for dipping.
After the truffles have chilled, melt the candy coating (or some chocolate chips and shortening) until smooth.
Before you dip the truffles, roll them lightly in your hands to smooth out the surface a little more. They will be less sticky after chilling.
Dip each truffle into the melted chocolate and coat completely. Allow the extra chocolate to drip off before placing the truffle back on the baking sheet.
Drizzle the truffles with additional chocolate if you desire. After all truffles have been dipped, place the baking sheet in the refrigerator and chill for at least 30 more minutes. Store the truffles in an airtight container in the refrigerator.
Chubby Hubby Truffles
Ingredients
- 1 1/2 cups pretzel pieces
- 1/2 cup peanut butter
- 1 tablespoon unsalted butter at room temperature
- 2 tablespoons brown sugar
- 3 tablespoons powdered sugar
- chocolate candy coating or 1 cup semisweet chocolate chips plus 1 tablespoon shortening
Instructions
- In a small bowl, combine the peanut butter and butter. Warm in the microwave on high for about 10 seconds and stir until smooth. Add the sugars and stir until well combined. Add the pretzel bits and mix thoroughly.
- Line baking sheet with a silicone mat or waxed paper. Scoop mixture in rounded teaspoonfulls and roll into balls. Place onto the baking sheet. Refrigerate for at least 30 minutes.
- Melt the candy coating (or chocolate chips and shortening) until smooth. Dip each truffle into the melted chocolate and coat completely. Allow extra chocolate to drip off before placing back on the baking sheet. Drizzle with additional chocolate if desired.
- After all truffles have been dipped, place baking sheet in the refrigerator and chill for at least 30 more minutes. Store in an airtight container in the refrigerator.
Adapted from Brown-Eyed Baker