Candy

Peanut Butter and Pretzel Truffles

INGREDIENTS

  • ½ cup creamy peanut butter
  • ¼ cup confectioners’ sugar
  • 1 Tbsp unsalted butter
  • ½ tsp salt
  • ¼ cup crushed pretzels
  • ½ cup bittersweet chocolate chips
  • flaky salt, optional

 DIRECTIONS

In a large bowl, mix together ½ cup creamy peanut butter, ¼ cup confectioners’ sugar, 1 Tbsp unsalted butter (at room temperature) and ½ tsp salt until smooth; fold in ¼ cup crushed pretzels. Form the peanut butter mixture into 20 balls, about 1 tsp each, and place on a parchment-lined baking sheet. Freeze until firm, about 10 minutes. With wet hands, smooth balls, if desired. Dip the peanut butter balls in ½ cup bittersweet chocolate chips (melted), tapping off any extra, then transfer back to the plate. While the chocolate is still wet, sprinkle with flaky salt, if desired. Let sit until they are firm, about 10 minutes.

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