Tag Archives: holiday baking

Pretzel Peanut Butter Truffles

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I’ve got a good one today.

It’s sweet, salty, crunchy, messy and easy.

As you know, I have an unhealthy obsession with salted chocolate/salted caramel/anything sweet or salty. It’s no surprise I immediately added these to my “to make list” when I saw them on Pinterest.

I made them last night while babysitting my cousins. To me there is no better way to unwind from a long day at work than by getting in the kitchen to bake. The truffles are pretty easy to make. They get a little bit messy when dipping in the chocolate. Especially if you get chocolate all over your sweatshirt  ;-)

I think the truffles taste best cold. You can’t beat the combination of cool, creamy peanut butter, crunchy pretzels/rice krispies and the sweet chocolate coating.

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Pretzel Peanut Butter Truffles

Ingredients

    Filling:
  • 1 cup peanut butter {creamy or crunchy}
  • 2 tbsp butter, softened
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 1/3 cup powdered sugar
  • 1 tsp salt
  • 1 1/2 cup crushed pretzels
  • 1 cup rice krispie cereal
    • Chocolate Coating:
  • 2 cups semisweet chocolate chips
  • 2 tbsp coconut oil {can substitute butter or vegetable shortening}
  • Sea Salt for sprinkling

Instructions

  1. Line a cookie sheet with parchment paper.
  2. Beat together peanut butter, butter, sugars, vanilla and salt until creamy.
  3. Mix in crushed pretzels and rice krispie cereal.
  4. Roll the filling into small balls and place on cookie sheet.
  5. Refrigerate for at least 30 minutes until firm.
  6. In a small microwaveable bowl, melt chocolate chips and coconut butter, stirring every 30 seconds.
  7. Using two forks, dip each truffle ball into the melted chocolate and roll around until completely coated with chocolate.
  8. Place back on the cookie sheet.
  9. Once all of the truffles are coated in chocolate, sprinkle with sea salt. Don't be shy- use more than you think!
  10. Place in the fridge again to set the chocolate. Depending on the climate where you live, you may want to store in the fridge so the chocolate doesn't melt.
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You can bet I will be making these again very soon!

Snickerdoodles

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Now that I have more time on my hands, I’m going to share a holiday recipe everyday from now until Christmas. To make up for the veggie-filled healthy lasagna I posted on Sunday, I have a cookie recipe today. I made these cookies yesterday to celebrate being done with the semester.

They are very very good. The outside is crisp but the middle is soft and chewy. I like to make mine on the smaller side so that you can eat 2-3 instead of one.

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Snickerdoodles

Ingredients

  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 sticks butter, at room temperature
  • 1 3/4 cups sugar
  • 2 tablespoons ground cinnamon
  • 2 large eggs
  • 1 tsp vanilla

Instructions

  1. Preheat the oven to 400°, line baking sheets with silicone baking mats or parchment paper and set aside.
  2. Sift together flour, baking powder, baking soda, and salt; set aside.
  3. In another bowl, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy.
  4. Add eggs and vanilla, and beat to combine.
  5. Add dry ingredients, and beat to combine.
  6. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon.
  7. Use your hands to form balls of the dough, and roll in cinnamon sugar. {This is a great step for kid helpers}
  8. Place about two inches apart on the prepared baking sheets.
  9. Bake until the cookies are set in center, about 10 minutes.
  10. Let cool before enjoying.
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On an unrelated note:

I just got back from my cousin Tabatha’s Christmas show at her preschool. Preschool is such a fun age- all of the kids are adorable! She told us she was a “moose”, which had my aunt and I scratching our heads wondering what a moose had to do with the nativity story. Turns out she was a donkey. :-)