Sunday, December 4, 2011

Chubby Hubby Truffles

Found this amazingly delicious idea from BrownEyedBaker.com - she is a fabulous resource for all things baking :) This was created to imitate the yummy Ben & Jerry's Chubby Hubby ice cream, and I think it definitely does it justice! I, of course, used my Demarle product which makes it super duper easy. Use the Silpat or Roul'Pat for placing your truffles on and refrigerating, or the Baking sheet with wax paper. They peel right off!

Ingredients:
1½ cups pretzel pieces  
1/2 cup creamy peanut butter (could also use almond butter)       
1 tbsp unsalted butter, room temp                                             
2 tbsp brown sugar                                                            
Pinch of salt  
3 tbsp powdered sugar
1 cup your favorite chocolate chips
1 tbsp vegetable shortening


Directions:
1. Put the pretzel pieces into a resealable plastic bag and crush into very small bits (a rolling pin works great for this).
2. In a small bowl, combine the peanut butter, butter, brown sugar and salt. Mix until all of the ingredients are completely blended and smooth. Add the powdered sugar and mix until completely combined. Add the pretzel bits to the peanut butter mixture and mix thoroughly.  
3. Line a small baking sheet with wax paper, or use your Silpat or Roul'Pat. Using a small cookie scoop, or about 2 teaspoons worth of peanut butter mixture, 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.
4. When ready to dip the truffles, microwave the chocolate chips  (any kind will do but I prefer Nestle's dark chocolate or semi-sweet) and vegetable shortening together in a small bowl at 50% power in 30-second increments, stirring after each, until completely melted and smooth.
5. Dip each peanut butter-pretzel ball into the melted chocolate and use a fork to roll it around. Let any extra chocolate drip off and place back on cookie sheet.
6. Return the baking sheet to the refrigerator and 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. NOTE: these do not have to be refrigerated once they are completely done (have been chilled), but I think they actually taste better chilled.

This amount yields about 18-20 truffles. It is very easy to double or triple...which is what I did the first time to have enough for 2 cookie exchange parties :)





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