I don’t know about you guys but I would take salty foods over sweet almost any day. But once in awhile, you want a little bit of salt and a bit of sweet. Who hasn’t tried some buttery popcorn with m&ms thrown into the the mix? If you haven’t, you should… right now. I’m waiting.
This weekend Meg, Kate, and I spent quite a bit of time hanging out in Lakeview (one of the near north neighborhoods of Chicago). There are lots of fun boutiques, bakeries, and restaurants.
We made our way to the grocery store by stopping in a bunch of fun shops along the way. If anyone is wondering, Halloween definitely seems to be over in Chicago already.
Holiday decor is already popping up in shop windows and at the grocery store. We even grabbed a Sam Adams Winter Pack… Has some pretty fun options for the changing season.
One thing I have never really taken the time to master is making truffles. I have issues with melted almond bark and chocolate and make everything look pretty, but Kate found a great salty sweet truffle to try out—Peanut Better Pretzel Truffles.
They are a great combo of peanut butter, chocolate, and pretzel bits.
Peanut Butter Pretzel Truffles
- 1 tbsp unsalted butter (softened)
- 1/2 cup creamy peanut butter
- 2 tbsp brown sugar
- 1 tsp salt
- 3 tbsp powdered sugar
- 1 1/2 cup gluten free pretzels
- 1 cup semisweet chocolate chips
- 1 tbsp shortening
- Start by breaking up pretzel pieces. Easiest way is to place pretzels in a sandwich baggy and use a rolling pin or your hands to crush the pretzels. Set aside.
- Then line a cookie sheet with wax paper and set aside.
- In a bowl, mix the butter, peanut butter, brown sugar, and salt until smooth.
- Once combined, mix in the powdered sugar.
- Lastly, dump in 1 1/4 cup of pretzel bits and mix together.
- Use a small cookie dough scoop to form mixture into roughly 1/2 inch balls.
- Place on the wax paper-lined cookie sheet.
- Chill for 30 minutes in the refrigerator.
- Once you are ready to dip the truffles, place the chocolate chips in a microwave safe bowl and microwave for 30 seconds.
- Stir the chocolate and add in the shortening, then continue to microwave in 30 second intervals and stirring until melted. The shortening will help the texture and keep the chocolate shiny.
- Dip truffles one at a time. I used 2 spoons to roll the truffles in the chocolate and to allow the chocolate to drip off before being placed back on the cookie sheet.
- Use the remaining 1/4 cup of pretzel bits to garnish the truffles before the chocolate dries. Place in the refrigerator and chill for at least 30 minutes.
Source: Recipe from Brown Eyed Baker