Ingredients
1-3/4 cups creamy peanut butter, divided1/3 cup confectioners’ sugar1/4 cup packed brown sugar2 tablespoons butter, softened1/8 teaspoon salt3-1/4 cups crushed pretzels, divided3 cups semisweet chocolate chips3 tablespoons shortening
Preparation
In a large bowl, beat 1-1/2 cups peanut butter, confectioners’ sugar, brown sugar, butter and salt until blended. Stir in 3 cups pretzels.
Shape pretzel mixture into 1-in. balls; transfer to waxed paper-lined baking sheets. Refrigerate at least 30 minutes or until firm.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Return to baking sheets.
Microwave remaining peanut butter on high for 30-45 seconds or until melted. Drizzle over truffles; sprinkle with remaining pretzels. Refrigerate until set. Store between layers of waxed paper in an airtight container in the refrigerator.
