Adapted from The Girl Who Ate Everything
Makes 10 truffles, so I suggest doubling the recipe. I promise you'll want more!
• 1 cup creamy peanut butter
• 1.5 cups finely crushed pretzels
• 1 cup chocolate chips
• shredded coconut (optional)
• vegetable oil
Mix peanut butter and crushed pretzels in a bowl. Cool in the freezer for about 15 minutes until firm.
Roll the peanut butter mixture into small balls. Place balls on a cookie sheet covered in wax or parchment paper. Freeze balls for about 30 minutes or until firm.
Pour chocolate chips into a microwave-safe bowl with a little vegetable oil. Microwave for about 30 seconds and then stir. If chips aren't melted enough, microwave again for another 15 seconds.
Roll frozen peanut butter balls in melted chocolate. As an optional topping, roll them in shredded coconut after dipping them in chocolate.
Refrigerate truffles until ready to serve.
Linking up the chocolatey goodness here