MAY 2ND: TRUFFLES

Peanut Butter and Pretzel Truffles

In large bowl, mix together ½ c. creamy peanut butter, ¼ c. powdered sugar, 1 Tbsp. unsalted butter (at room temperature) and ½ tsp. salt until smooth; fold in ¼ c. crushed pretzels. Form the peanut butter mixture into 20 balls, about 1 tsp. each, and place on parchment –lined baking sheet. Freeze until firm, about 10 minutes. With wet hands, smooth balls, if desired. Dip the peanut butter balls in ½  cup bittersweet chocolate chips (melted), tapping off any extra, and then transfer back to the plate. While the chocolate is still wet, sprinkle with flaky salt, if desired. Let sit until firm, about 10 minutes.(02 13 15)