Pretzel sticks add a salty, delicious crunch to these creamy peanut butter chocolate truffles. Be warned: Resistance is futile!
Chocolate Peanut Butter Pretzel Bonbons are both creamy and crunchy. Yum!
Yield: 36 pieces
1 cup (226g) creamy peanut butter
4 oz. (113g) cream cheese
1 cup (226g) powdered or confectioner's sugar
1 cup crushed pretzel sticks
1 12-oz. (340g) package Ghirardelli (or other fine quality) dark chocolate melting wafers
Line a baking sheet or tray with waxed paper. In a large microwave-safe bowl, combine peanut butter and cream cheese. Microwave, uncovered, on high (100% power) for 30 seconds or until mixture is slightly softened, stirring once. Stir in powdered sugar and pretzels. Shape the peanut butter mixture into 1-inch balls. Place balls on the prepared baking sheet. Cover and freeze for 15 minutes or until firm.
Place Ghirardelli dark chocolate melting wafers in a microwave-safe container. Microwave at half power or defrost setting for 30 seconds. Stir thoroughly (product keeps its original shape until stirred). If not completely melted, continue to microwave at 15 second intervals and stir until smooth. Overheating will cause wafers to burn.
Using a fork, dip balls into melted mixture, allowing excess to drip back into bowl. Place dipped balls back on baking sheet. Chill for 30 minutes or until firm.
Recipe by Ghirardelli Chocolate. Photo by Ghirardelli Chocolate. All rights reserved.
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