Chubby Hubby Truffles {Recipe}


Hello to all!  I hope you have gotten over your turkey-induced comas and have recovered from your countless hours at the store this last weekend!  

Are you thinking about Christmas goodies yet?  Well, if you haven’t , here’s a jumpstart for you!  We love making goodie plates for neighbors, and truffles are a great way to give a sweet treat.  

These little babies are a sweet/salty lover’s dream….pretzels, peanut butter, chocolate, and caramel.  Amazing!  My hubby thought these tasted just like a Take 5 Bar, and I’d have to agree.  They are totally delicious.

I sent these to work with my hubby so I didn’t gain back those 5 pounds I just lost!  Once again, he brought home a clean tray and everyone seemed to LOVE them.  If you like these, also try the Chubby Hubby Bars I made last week inspired by Ben and Jerry’s popular Chubby Hubby flavor.  

Chubby Hubby Truffles

1½ cups pretzel pieces

½ cup creamy peanut butter

1 tablespoon unsalted butter, at room temperature

2 tablespoons light brown sugar

Pinch of salt

3 tablespoons powdered sugar

1 cup milk or semisweet chocolate chips

1 tablespoon vegetable shortening

1. Put the pretzel pieces into a resealable plastic bag and crush into very small bits (a rolling pin works great for this).

2. In a small bowl, combine the peanut butter, butter, brown sugar and salt. Stir until all of the ingredients are completely blended and smooth. Add the pretzel bits to the peanut butter mixture and mix thoroughly. Add the powdered sugar and mix until completely combined.

3. Line a small baking sheet with wax paper. Using a small cookie scoop, or about 2 teaspoons worth of peanut butter mixture, gently shape into a ball with your fingertips. Place the ball on the wax paper-lined cookie sheet and repeat with the remaining peanut butter mixture. Place the baking sheet into the refrigerator and chill for at least 30 minutes.

4. When ready to dip the truffles, microwave the chocolate chips and vegetable shortening together in a small bowl at 50% power in 30-second increments, stirring after each, until completely melted and smooth.

5. Working one at a time, dip one peanut butter-pretzel ball into the melted chocolate and use a fork to roll it around, ensuring that it is completely coated with chocolate. Let any extra chocolate drip off and place back on the wax paper-lined sheet. Repeat with all of the peanut butter-pretzel balls. 

6. Return the baking sheet to the refrigerator and again chill for at least 30 minutes. Garnish with a drizzle of melted peanut butter and crushed pretzels, if desired. Store in an airtight container in the refrigerator. 

Recipe Source:  Brown Eyed Baker

Happy Holidays 🙂