It’s that time of year again –grocery isles are lined with candy hearts, couples are in full on PDA mode, and just about every ad on your browser is telling you the “perfect gift” to buy your sweetheart. Valentine’s Day is quickly approaching, and while it can be exciting for those of you who have found your matches, it is often less than thrilling for single collegiettes like us.
However, besides reminding us of our deficiency in the romance department, Valentine’s Day also gives us a great excuse to devour some seriously decadent desserts. Let’s be honest, we are on board with any holiday that justifies indulging our sweet teeth.
So for our celebrations this year, we strapped on our aprons (and sweatpants of course) and made “Chubby Hubby” Truffles. As peanut butter-obsessed chocoholics, we immediately knew this treat was right up our alley! Honestly, you ladies should have heard the multiple “ooh’s” and “ahh’s” given when we first read the recipe.
Not only do these truffles feature several of our all-time favorite foods, but they are also super easy to make in the comfort of your dorm room. All you need is a microwave, refrigerator, and a few simple ingredients. Whether your V-day plans consist of a night on the town with your guy or a Sex and the City marathon with your besties, our Peanut Butter Pretzel Truffles serve as the perfect way to show the special ones in your life just how much you care!
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“Chubby Hubby” Peanut Butter Chocolate Pretzels
*adapted from Brown Eyed Baker
Makes: 20 truffles
Total Estimated Time: 1 hour
Ingredients:
· 1 cup pretzel pieces
· ½ cup creamy peanut butter
· 2 tablespoons light brown sugar
· 3 tablespoons powdered sugar
· 1 cup semisweet chocolate chips
· ½ medium ripe banana, mashed
· Pinch of salt
· Optional: Heart-shaped sprinkles
*Note: We included almond milk in the picture of ingredients just in case we needed to thin out the filling, but we didn’t end up using it!
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Directions:
1. Measure out 1 cup of pretzel pieces into a re-sealable plastic bag and crush into very small bits.
2. In a small bowl, combine the peanut butter, brown sugar, salt, and mashed banana. Stir together until completely blended and smooth.
3. Mix the pretzel bits into the mixture. Then, gradually add powdered sugar and mix until completely blended.
4. Cover a baking sheet (or plate) with wax paper. Roll the mixture into balls with your hands and place them on the wax paper. Each ball should have approximately a tablespoon of the mix. Refrigerate them for 30 minutes.
5. When you are ready to coat the truffles, melt the chocolate chips in a small bowl in the microwave. Start with 30-second increments, stirring after each, until the chocolate is completely melted and smooth.
6. Next, dip the refrigerated balls into the melted chocolate. Use a fork to roll it around– you want to be sure all the balls are completely coated! Place each chocolate-dipped truffle back on the wax paper.
7. After dipped, immediately sprinkle your decorations onto the truffles. Be sure to do this before the chocolate hardens to be sure the sprinkles stick!
8. Return the truffles to the refrigerator for at least another 30 minutes. Enjoy!
Helpful Hints:
· The BEST brand of peanut butter is Teddie’s Old Fashioned All Natural. Trust us; we don’t mess around when it comes to peanut butter.
· We chose semisweet chocolate chips for the coating. But, you can use any kind of chocolate (milk, dark, white, etc.). Just be sure to read the melting directions on the back of the package because every type of chocolate cooks differently!
· Get creative with your truffle decorations— drizzle them with melted peanut butter, top with crushed pretzels, or, if you’re really fancy, draw on them with melted chocolate. The possibilities are endless!
Happy baking, collegiettes!