The original recipe for these was called “Chubby Hubby Truffles.”
You know, like the Ben and Jerry’s ice cream flavor.
Oh, sorry! I didn’t think I needed to say any more.
Peanut Butter Pretzel Truffles (recipe from Culinary Concoctions of Peabody)
2 cups pretzel sticks, not packed in
1 cup creamy peanut butter
1 tbsp. unsalted butter, at room temperature
2 tbsp. golden syrup (light corn or maple syrup will also work)
¼ cup malted milk powder
½ tsp. vanilla bean paste (or extract)
3 tbsp. powdered sugar
1 cup semisweet chocolate chips
1 tbsp. vegetable oil
pretzel stick pieces
½ cup peanut butter chips
Using a food processor pulse together the pretzel sticks, peanut butter, butter, golden syrup, malted milk, vanilla bean paste, and powdered sugar until it all comes together and forms a thick paste. If it seems too crumbly or dry, add a tablespoon or two of milk.
Using a tablespoon measurement, scoop and roll into balls. Place on a baking sheet lined with waxed paper and place in refrigerator for about 30 minutes.
To make coating, place chocolate chips and oil in a bowl and microwave in 30 second intervals until melted and smooth, making sure to stir between each interval. Using a fork, dip each peanut butter ball into the chocolate, rolling around to ensure that it is evenly and thoroughly coated. Place each truffle back onto the wax paper lined baking sheet, and back in the refrigerator for 30 minutes.
In another bowl, melt the peanut butter chips the same way as the chocolate chips. Place in a ziplock bag or piping bag, cut off a tip, and pipe a dollop of melted peanut butter chips onto each truffle. Top with a pretzel piece.