Chubby Hubby Buckeye Truffles – Oh Yeah…

There are certain dessert recipes that sound delicious but once they are on the table, they don’t really sparkle. That is not the case with these truffles, however, and the name really speaks about how delicious they actually are. After all, who doesn’t love chubby hubby ice cream and when you add in the taste of buckeyes and make it into a truffle, you can start a stampede to the dessert plate.

Although the name of this recipe is somewhat extravagant, the way that it is created is actually quite simple. Take a little bit of time to make them for yourselves, you won’t regret it!



11/2 cups pretzel pieces
1/2 cup creamy peanut butter
1 tablespoon unsalted butter (room temperature)
2 tablespoons light brown sugar
dash of salt
3 tablespoons powdered sugar
1 cup milk chocolate chips or semisweet chocolate chips
1 tablespoon vegetable shortening

Place the pretzel pieces in a resealable plastic bag and crush into very small bits (a rolling pin works great for this- put your kids to work!).
In a small bowl, mix the peanut butter, butter, brown sugar and salt together. Mix until all of the ingredients are completely blended and smooth. Add the pretzel bits to the peanut butter mixture and mix well. Add the powdered sugar and mix until completely combined.

Line a small baking sheet with wax paper. Get about 2 teaspoons of the peanut butter mixture and 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.

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.

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. 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.

(Source: The Brown Eyed Baker)