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Category: Candy
Prep Time: Cook Time: Total Time:
1/4 cup peanut butter
1 tablespoon caramel sauce (try Dark Rum Caramel Sauce (recipe follows) or any store-bought jarred caramel sauce or ice cream topping caramel sauce; substitute maple syrup)
2 tablespoons powdered sugar
1 tablespoon brown sugar
1/4 cup pretzels, crushed
1/4 cup peanuts, crushed
Pinch salt, optional to taste
3/4 cup + chocolate chips, melted for dipping
2 tablespoons pretzels and peanut mixture, crushed for garnishing optional
Peanut butter and/or caramel sauce drizzled over the top for garnishing, optional
Combine peanut butter, caramel sauce, and sugars in a small bowl and stir until combined. Add the crushed pretzels and peanuts (I crush mine in a plastic baggie by beating them with the back of a knife until broken down but use a food processor or other blending device if desired). Add the dry mixture to the wet mixture and fold to combine.
Roll the dough into small balls, no larger than 1/2 inch in diameter, and place them on a parchment-lined or wax-paper lined flat surface. Tip: Do not roll the balls larger than 1/2 inch in diameter because they become much larger after you coated in chocolate, appearing to nearly double in size. This is a truffle (one bite), not an apricot. Roll smaller than you think and if the dough is difficult to work with, chilling it in the freezer for 15 minutes may be helpful.
Place the rolled cookie dough balls in the freezer for at least a half hour; the colder the better for the next step: dipping.
My process for dipping and coating the balls in chocolate involves melting chocolate chips in a small microwave-safe bowl, heating the chocolate in 20-30 second bursts, removing from the microwave and stirring after each 20-30 second interval to encourage melting. You could do this over a double boiler if desired.
After the chocolate has melted, removed the chilled cookie dough balls from the freezer and place one ball into the bowl and toss it lightly with two forks in the chocolate bath. Carefully remove the coated ball and set it down on wax or parchment paper. If desired, sprinkle with crushed pretzels before the chocolate fully hardens. Repeat this process with the next 11 balls.
You may need to reheat your chocolate mixture after a few balls, as it will cool down and become more difficult to work with. Reheat in the microwave in 20 to 30 second bursts as needed. After all the balls have been dipped, you can optionally add a drizzle of peanut butter or caramel sauce over the top. Place the finished truffles in the freezer to fully set up for at least 30 minutes before serving.
Store extras in the refrigerator or freezer. Makes 1 dozen
Notes and Tips:
If dough is too wet before rolling into balls, add slightly more dry ingredients (pretzel or peanuts). Or, chilling the dough in the refrigerator or freezer helps, also.
If dough is too dry, add slightly more wet ingredients (peanut butter or caramel sauce).
I urge you to roll the balls small, no bigger than 1/2 inch in diameter. They will get much bigger after you coat them in chocolate, appearing to nearly double in size once coated.
Dark Rum Caramel Sauce
1 c sugar
1/4 c water
1/2 c butter (1 stick)
1/2 c heavy cream (I used half-and-half)
1 tsp vanilla extract (I used TJ’s bourbon vanilla)
2 tbsp dark rum (or bourbon, whiskey, other rum, or other liquor such as Gran Marnier, Cointreau, etc. – adding alcohol is entirely optional and if you omit, you’ll still have amazing caramel sauce)
Place sugar in a heavy sauce pan or medium-sized pot and add the water. Turn stove to medium-high heat and stir until sugar has dissolved (avoid letting sugar burn)
Cover pot, turn heat to high, and boil for 2 minutes.
Remove lid and continue to boil on high heat until syrup turns brown around the edges of the pan. Swirl the pan occasionally until mixture turns a deep amber and begins to smoke. Remove pan from heat.
Add butter (the mixture will really bubble) and gently stir until all butter is mixed in. Stir in cream (more bubbling)
Add vanilla extract and rum (or liquor of choice). Stir until bubbling stops. (If sauce become lumpy, set pan over low heat and stir until smooth then remove from heat).
Pour into glass (or heat-safe) container. And immediately put your pot and any utensils used into some soapy water so that cleanup is not an exercise in elbow-grease-Hades.
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Pretzel Peanut Caramel Peanut Butter Cookie Dough Chocolate Truffles
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Category: Candy
Prep Time: Cook Time: Total Time:
1/4 cup peanut butter
1 tablespoon caramel sauce (try Dark Rum Caramel Sauce (recipe follows) or any store-bought jarred caramel sauce or ice cream topping caramel sauce; substitute maple syrup)
2 tablespoons powdered sugar
1 tablespoon brown sugar
1/4 cup pretzels, crushed
1/4 cup peanuts, crushed
Pinch salt, optional to taste
3/4 cup + chocolate chips, melted for dipping
2 tablespoons pretzels and peanut mixture, crushed for garnishing optional
Peanut butter and/or caramel sauce drizzled over the top for garnishing, optional
Combine peanut butter, caramel sauce, and sugars in a small bowl and stir until combined. Add the crushed pretzels and peanuts (I crush mine in a plastic baggie by beating them with the back of a knife until broken down but use a food processor or other blending device if desired). Add the dry mixture to the wet mixture and fold to combine.
Roll the dough into small balls, no larger than 1/2 inch in diameter, and place them on a parchment-lined or wax-paper lined flat surface. Tip: Do not roll the balls larger than 1/2 inch in diameter because they become much larger after you coated in chocolate, appearing to nearly double in size. This is a truffle (one bite), not an apricot. Roll smaller than you think and if the dough is difficult to work with, chilling it in the freezer for 15 minutes may be helpful.
Place the rolled cookie dough balls in the freezer for at least a half hour; the colder the better for the next step: dipping.
My process for dipping and coating the balls in chocolate involves melting chocolate chips in a small microwave-safe bowl, heating the chocolate in 20-30 second bursts, removing from the microwave and stirring after each 20-30 second interval to encourage melting. You could do this over a double boiler if desired.
After the chocolate has melted, removed the chilled cookie dough balls from the freezer and place one ball into the bowl and toss it lightly with two forks in the chocolate bath. Carefully remove the coated ball and set it down on wax or parchment paper. If desired, sprinkle with crushed pretzels before the chocolate fully hardens. Repeat this process with the next 11 balls.
You may need to reheat your chocolate mixture after a few balls, as it will cool down and become more difficult to work with. Reheat in the microwave in 20 to 30 second bursts as needed. After all the balls have been dipped, you can optionally add a drizzle of peanut butter or caramel sauce over the top. Place the finished truffles in the freezer to fully set up for at least 30 minutes before serving.
Store extras in the refrigerator or freezer. Makes 1 dozen
Notes and Tips:
If dough is too wet before rolling into balls, add slightly more dry ingredients (pretzel or peanuts). Or, chilling the dough in the refrigerator or freezer helps, also.
If dough is too dry, add slightly more wet ingredients (peanut butter or caramel sauce).
I urge you to roll the balls small, no bigger than 1/2 inch in diameter. They will get much bigger after you coat them in chocolate, appearing to nearly double in size once coated.
Dark Rum Caramel Sauce
1 c sugar
1/4 c water
1/2 c butter (1 stick)
1/2 c heavy cream (I used half-and-half)
1 tsp vanilla extract (I used TJ’s bourbon vanilla)
2 tbsp dark rum (or bourbon, whiskey, other rum, or other liquor such as Gran Marnier, Cointreau, etc. – adding alcohol is entirely optional and if you omit, you’ll still have amazing caramel sauce)
Place sugar in a heavy sauce pan or medium-sized pot and add the water. Turn stove to medium-high heat and stir until sugar has dissolved (avoid letting sugar burn)
Cover pot, turn heat to high, and boil for 2 minutes.
Remove lid and continue to boil on high heat until syrup turns brown around the edges of the pan. Swirl the pan occasionally until mixture turns a deep amber and begins to smoke. Remove pan from heat.
Add butter (the mixture will really bubble) and gently stir until all butter is mixed in. Stir in cream (more bubbling)
Add vanilla extract and rum (or liquor of choice). Stir until bubbling stops. (If sauce become lumpy, set pan over low heat and stir until smooth then remove from heat).
Pour into glass (or heat-safe) container. And immediately put your pot and any utensils used into some soapy water so that cleanup is not an exercise in elbow-grease-Hades.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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