Chocolate Peanut Butter Pretzel Truffles

  1. Line a baking sheet with wax paper and set aside.
  2. In a microwave-safe bowl, microwave 1/2 cup of the chocolate chips at 30-second increments, stirring after every 30 seconds. Continue until the chocolate is melted.
  3. Stir the butter and peanut butter into the melted chocolate, mixing until combined.
  4. Chill the chocolate mixture for at least 1 hour, until the chocolate is chilled but not hard. Once chilled, remove bowl from the refrigerator and use a small kitchen scoop to form the chocolate mixture into bite-sized balls. Place the truffles on the prepared baking sheet, and chill in the refrigerator for at least 45 minutes. Once the truffles are chilled, remove from the refrigerator.
  5. Place the remaining 3/4 cup chocolate chips in a microwave-safe bowl, and microwave them at 30-second increments, stirring after every 30 seconds until the chocolate is melted. Once the chocolate is melted, stir in the oil until combined.
  6. Using a fork, dip each truffle into the melted chocolate, and carefully place the truffle back on the lined baking sheet. Top the truffle with a mini pretzel. Repeat with the remaining truffles until all the truffles have been dipped and topped with a pretzel. Chill the truffles for at least 30 minutes before enjoying!
  7. Notes:
  8. 1. Truffles can be made smaller, to make more, and the recipe can easily be doubled.
  9. 2. To make these gluten-free and/or vegan, simply use gluten-free mini pretzels and non-dairy chocolate chips and butter.

semisweet chocolate chips, butter, peanut butter, oil, pretzels

Taken from tastykitchen.com/recipes/desserts/chocolate-peanut-butter-pretzel-truffles/ (may not work)

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