Welcome to my fourth Holiday Guest - Lisa of Sweet as Sugar Cookies. Lisa is a lovely blogger whose recipes are absolutely fantastic and mouthwatering! Lisa started blogging in February 2010 as a way to catalog her recipes and see how they all turned out. She's continued because blogging has given her the opportunity to get to know so many wonderful other bloggers and become friends with them, as well as finding a new talent in photography. Lisa is motivated by good food and the desire to share it with others, as well as by seeing the beautiful and delicious things that other bloggers come up with. Fun fact: Lisa loves Korean dramas. If it's a really good one, she can watch four episodes marathon-style (four hours!!!, as long as she doesn't have anything else to do, that is).With that, check out her Peanut Butter Pretzel Truffles! :) I can't wait to try these babies!
(Betcha can't eat just one)
Christmastime is always a time for delicious goodies, both to have around the house and to give to others. This Peanut Butter Pretzel Truffle recipe is one you'll definitely want to keep in your recipe box for both purposes.
These little chocolates look good enough to be store-bought and they taste every bit as good. The peanut butter center is creamy and the pretzels add a delicious crunch. Blend that with the sweet chocolate on the outside and you've got the perfect bite. Just one taste, and I promise you'll receive rave reviews.
Of course, if you're planning to give these away, you might want to double the recipe (you know, just so you can make sure you have a few or twenty of these truffles for yourself).
Peanut Butter Pretzel Truffles (adapted from The Pursuit of Happiness)
1 c. creamy peanut butter
1 1/2 c. finely crushed pretzels
1 1/2 c. milk chocolate chips
Mix peanut butter and crushed pretzels in a bowl. Add powdered sugar if desired (I wanted my filling to be a little sweeter and it helped to stiffen the dough a bit more). Cool in the freezer for about 15 minutes until firm.
Roll the peanut butter mixture into small balls. Place balls on a cookie sheet covered in wax or parchment paper. Freeze balls for about 30 minutes or until firm.
Pour chocolate chips into a microwave-safe bowl with a little vegetable oil (I found that I didn't need the extra oil). Microwave for about 30 seconds and then stir. If chips aren't melted enough, microwave again for another 15 seconds.
Roll frozen peanut butter balls in melted chocolate. Refrigerate truffles until ready to serve.
Makes 28 truffles