Nothing says the holidays more than no bake chocolate truffles. Some variation on this recipe has been a Christmas tradition in our family for forever.
This peanut butter + peanuts + pretzels + caramel sauce might be the best variation yet.
This recipe is totally vegan as well, and if you substitute gluten free pretzels then it can be GF as well.
Pretzel Peanut Caramel Peanut Butter Cookie Dough Chocolate TrufflesRecipe by Averie Cooks
Makes 1 dozen truffles Ingredients:1/4 cup natural peanut butter1 tablespoon caramel sauce (we cooked down some full-fat coconut milk and brown sugar in a pan)2 tablespoons powdered sugar1 tablespoon brown sugar
1/4 cup pretzels (gluten-free if necessary), crushed
1/4 cup peanuts, crushed
Pinch salt, optional to taste
3/4 cup dairy free chocolate chips, melted for dipping
Directions:
Combine peanut butter, caramel sauce, and sugars in a small bowl and stir until combined. Add the crushed pretzels and peanuts (I crush mine in a plastic baggie by beating them with the back of a knife until broken down but use a food processor or other blending device if desired). Add the dry mixture to the wet mixture and fold to combine.
Roll the dough into small balls, no larger than 1/2 inch in diameter, and place them on a parchment-lined or wax-paper lined flat surface. Tip: Do not roll the balls larger than 1/2 inch in diameter because they become much larger after you coated in chocolate, appearing to nearly double in size. This is a truffle (one bite), not an apricot. Roll smaller than you think and if the dough is difficult to work with, chilling it in the freezer for 15 minutes may be helpful.
Place the rolled cookie dough balls in the freezer for at least a half hour; the colder the better for the next step: dipping.
Melt chocolate chips in a small microwave-safe bowl, heating the chocolate in 20-30 second bursts, removing from the microwave and stirring after each 20-30 second interval to encourage melting.
After the chocolate has melted, removed the chilled cookie dough balls from the freezer and place one ball into the bowl and toss it lightly with two forks in the chocolate bath. Carefully remove the coated ball and set it down on wax or parchment paper. If desired, sprinkle with crushed pretzels before the chocolate fully hardens. Repeat this process with the next 11 balls.
You may need to reheat your chocolate mixture after a few balls, as it will cool down and become more difficult to work with. Reheat in the microwave in 20 to 30 second bursts as needed. After all the balls have been dipped, you can optionally add a drizzle of peanut butter or caramel sauce over the top. Place the finished truffles in the freezer to fully set up for at least 30 minutes before serving.
Store extras in the refrigerator or freezer.
