Peanut Butter & Pretzel Truffles

The combination of peanut butter and pretzels in one of my favorites.  Take that combination and cover it in chocolate?  Yes please.  This recipe is so simple and the results are delicious -- a sweet and salty treat everyone will love!

One Year Ago:  Roasted Red Pepper, Chickpea and Quinoa Salad

Peanut Butter & Pretzel Truffles
Source:  EatingWell, January/February 2010
Yields:  20 truffles

Ingredients
1/2 cup crunchy natural peanut butter
1/4 cup finely chopped salted pretzels
1/2 dark chocolate candy melts or dark chocolate chips

Directions
Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes. Roll the peanut butter mixture into 20 balls (about 1 teaspoon each). Place on a baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour. Roll the frozen balls in melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.

Tip: To melt chocolate, microwave on Medium for 1 minute, stirring every 20 seconds.  Continue microwaving on Medium, stirring every 20 seconds, until melted.

Make Ahead Tip: Store airtight in the refrigerator for up to 2 weeks.

Nutrition Information
Per truffle: 64 calories; 4 g fat ( 1 g sat , 2 g mono ); 1 mg cholesterol; 5 g carbohydrates; 2 g added sugars; 2 g protein; 1 g fiber; 53 mg sodium; 65 mg potassium.