Ingredients
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1/2
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1/4
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1/2
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-
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-
-
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-
-
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Directions
Peanut Butter & Pretzel Truffles,This is from Eating Well magazine. I haven’t made these yet but am planning to make these for Valentine’s Day. Cooking time is actually chilling time for this one.,Really, really nice little tasties, & I figure they’ll last the 2 of us all of 4 or 5 days, if we pace ourselves as we should! Enjoyed making them & they are a delight to eat! Another time I might try several different chocolate coatings, all the way from dark chocolate to white! {Tagged & made in Please Review My Recipe],This is from Eating Well magazine. I haven’t made these yet but am planning to make these for Valentine’s Day. Cooking time is actually chilling time for this one.
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Steps
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1
Done
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Combine Peanut Butter and Pretzels in a Small Bowl. Chill in the Freezer Until Firm, About 15 Minutes. Roll the Peanut Butter Mixture Into 20 Balls (about 1 Teaspoon Each). Place on a Baking Sheet Lined With Parchment or Wax Paper and Freeze Until Very Firm, About 1 Hour. Roll the Frozen Balls in Melted Chocolate. Refrigerate Until the Chocolate Is Set, About 30 Minutes. |
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2
Done
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Make Ahead Tip: Store Airtight in the Refrigerator For Up to 2 Weeks. |
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3
Done
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Tip: to Melt Chocolate, Microwave on Medium For 1 Minute. Stir, Then Continue Microwaving on Medium, Stirring Every 20 Seconds, Until Melted. or Place Chocolate in the Top of a Double Boiler Over Hot, but not Boiling, Water. Stir Until Melted. |
