Chubby Hubby Buckeye Truffles
Nutritional Info
- Servings Per Recipe: 40
- Amount Per Serving
- Calories: 76.5
- Total Fat: 5.3 g
- Cholesterol: 3.5 mg
- Sodium: 75.1 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 0.5 g
- Protein: 1.8 g
View full nutritional breakdown of Chubby Hubby Buckeye Truffles calories by ingredient
Number of Servings: 40
Ingredients
-
1 C Creamy Peanut Butter
4 Tbsp salted Butter
4 Tbsp Brown Sugar
3 C Pretzels, chopped
6 tbsp Powdered Sugar
1 1/2 C Semi Sweet Chocolate Chips or Milk Chocolate
2 Tbsp Shortening
Tips
Can add a drizzle on top made of 1/4 C White Chocolate chips melted with 1 Tbsp Peanut Butter. Sprinkle chopped pretzels on top.
Directions
1. Put the pretzel pieces into a re-sealable 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.
Serving Size: makes 40 truffles
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.
Serving Size: makes 40 truffles