Peanut Butter Pretzel Truffles

Peanut Butter Pretzel Trufflesslightly adapted from Brown Eyed Baker

Ingredients:
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 oil

Directions:

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

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.

Line a small baking sheet with wax paper. Use a small cookie scoop to form small balls of the peanut  butter mixture. If you don't have a cookie scoop, use about two teaspoons worth of mix and gently shape it into a ball. 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.

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

Dip one peanut butter-pretzel ball into the melted chocolate and use a fork to roll it around, making sure 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.

Return the baking sheet to the refrigerator and again chill for at least 30 minutes. You can drizzle with melted peanut butter (just warm some peanut butter up in the microwave) and some pretzel bits, or leave them plain. Store in an airtight container in the refrigerator.