Chubby Hubby

I hope you all had a wonderful Christmas! I know we did! If you haven't had enough sweets yet, here is another one that is A-to the-W-to the-E...awesome! Although, if you are like us and have tons upon tons of cookies, candy, and cakes in the house, you can hang onto this recipe for another time.

I am currently munching on dried mangoes to try and offset all these sweets I've consumed recently. Didn't the doctors tell you that fruit totally cancels all that stuff out?! No? Mine either...total bummer. In my mind, it makes me feel better :)

Ok my peeps...here we go!

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I made some 'chubby hubby' truffles a few weeks back, a delicious spin on a peanut butter ball.

I am a lover of all things chocolate and peanut butter. If you are too, you are gonna love these!

{Warning: Side effects include (but are not limited too) a chubby hubby, a chubby wifey, and chubby kiddos. Consider yourself warned.} 

Chubby Hubby Truffles

{Photo and recipe credit--Brown Eyed Baker}

 Makes: about 18 truffles

1½ cups pretzel pieces

½ cup creamy peanut butter

1 tablespoon unsalted butter, at room temperature

2 tablespoons light brown sugar

Pinch salt

3 tablespoons powdered sugar

1 cup milk or semisweet chocolate chips

1 tablespoon vegetable shortening

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. Stir until all of the ingredients are completely blended and smooth. Add the pretzel bits to the peanut butter mixture and mix thoroughly. Add the powdered sugar and mix until completely combined.

3. Line a small baking sheet with wax paper. 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 and vegetable shortening together in a small bowl at 50% power in 30-second increments, stirring after each, until completely melted and smooth.

5. Working one at a time, dip one peanut butter-pretzel ball into the melted chocolate and use a fork to roll it around, ensuring that it is completely coated with chocolate. Let any extra chocolate drip off and place back on the wax paper-lined sheet. Repeat with all of the peanut butter-pretzel balls.

6. Return the baking sheet to the refrigerator and again 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.