Chubby Hubby Buckeye Truffles

8 Sep

Ben & Jerry’s Chubby Hubby ice cream is one of my all time favorite flavors so when I stumbled across this post at Six Sisters’ Stuff I knew I had to try to make their Chubby Hubby Buckeye Truffles!  Truffles are easy to make.  The trick to truffles are to cool them in the fridge after each step.  Sometimes when I make truffles, I cool them overnight before dipping them in chocolate.

Ingredients:

  • 1 & 1/2 cups of pretzel pieces
  • 1/2 cup of creamy peanut butter (I use reduced fat Jif) plus about 1/4 cup for melting and drizzling
  • 1 tbsp unsalted butter at room temperature
  • 2 tbsps of light brown sugar
  • pinch of salt
  • 3 tbsp powdered sugar
  • 1 and 1/2 cup of semi-sweet chocolate chips
  • 1 tbsp Crisco

Directions:

  1. Crush your pretzels.  You can put them into a ziplock sandwich bag and pound with a mallet or you can crush them in the food processor.
  2. Combine peanut butter, butter, brown sugar and salt into a medium-sized bowl.  Use hand mixer on low/medium speed until well blended.
  3. Add crushed pretzels to the peanut butter mixture and mix on low until well blended.
  4. Add the powdered sugar and mix again until well blended.
  5. Put bowl into the fridge and chill for 30 minutes or so.
  6. Line baking sheet with wax paper.  Scoop out mixture (I used a teaspoon for smaller sized truffles), roll into balls and place on cookie sheet.
  7. Put cookie sheet into fridge and chill for 30 minutes or longer.
  8. When you are ready to dip the truffles, melt the chocolate chips and Crisco in the microwave.  I use Wilton Stay Warm Candy Meting bowls to melt chocolate in the microwave.  You can also use a plastic or glass bowl.  Melt in 30 second intervals on power level 4, stirring thoroughly after each interval, until the chocolate is smooth.
  9. Using a chocolate dipping fork, dip each ball one at a time into the melted chocolate and completely coat with chocolate.  Let any extra chocolate drip off and then transfer coated truffle to the cookie sheet.
  10. Put cookie sheet into fridge and chill for 30 minutes.
  11. Melt 1/4 cup peanut butter in a small plastic container in 30 second intervals on power level 4, stirring thoroughly after each interval, until the peanut butter is at a liquid consistency.  Drizzle over truffles.  (I transferred the melted peanut butter into my Make ‘n Mold squeeze bottle for drizzling.)
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: