The name of this dessert is comical. Let’s be honest, if anyone’s going to get chubby eating these truffles, (in the words of ‘N Sync) it’s gonna be me. I will most likely eat the majority of these truffles. And by majority, I mean like 90% of them (sorry Josh, you have to be fast in this household). Excuse me while I go eat…

Chubby Hubby Buckeye Truffles Recipe Print Recipe Here

Recipe from: Six Sisters’ Stuff & The Brown Eyed Baker

Yield: About 18 truffles *(more or less depending on the size you desire)

Prep Time: 20 minutes, Chill Time: 1 hour, total

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 vegetable shortening

Directions

1. Put the pretzel pieces into a resealable 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.

Dump some pretzels in a resealable bag. I used unsalted pretzels.

Whack away.

Crushed to bits.

Add peanut butter, brown sugar, & salt to a bowl (I forgot the salt in this step, so I added it with the pretzels in a couple of steps).

Stir to combine.

Add your pretzels (and salt now, if you forgot like I did). Stir to combine.

Add powdered sugar and stir to combine

Get a baking sheet ready!

Scoop out using a couple of teaspoons or a cookie scoop. This gets a little sticky. If it gets too sticky, stick it in the fridge for a few minutes so it hardens a bit. After all of your scoops are make (I only got 10 out of it), place your cookie sheet in the fridge for 30 minutes.