I could make approximately 257 excuses as to why I haven’t written a blog post in over 8 months but I don’t feel like listing them all out. And, I’m sure you don’t feel like reading all about how I moved and started a new job and I’m trying to plan a wedding and my puppy has basically consumed my life in a good way, yadda yadda yadda. But alas, here I am once again, telling you to make chocolaty things.
I have a love-hate relationship with making truffles. As much as I usually dream about being covered head-to-toe in chocolate (that’s normal right?), there’s nothing like a truffle-making experience to remind me that I don’t actually enjoy being covered head-to-toe in chocolate. I honestly just can’t get it together when it’s time to dip the filling into the chocolate. Those of you who have tried my Oreo Truffles may thing I’m a seasoned truffle chocolatier. Wrong. Any time I have to cover the Oreo-cream cheese filling with the melted chocolate, I end up with chocolate in my hair and all over my clothes. It’s on the walls and the counters and all over my face. I am not exaggerating here.
For these delicious balls of peanut buttery heaven, you make the filling by combining cream cheese, powdered sugar, peanut butter and vanilla. Crush up some pretzels and throw those in there too. Also, mini chocolate chips. Pour in a bunch of those, too.
Roll your mixture into 1 inch balls, and place them on a parchment lined pan. Now it’s time to test your patience. If you have self-control, stick the pan in the fridge and wait an hour. If you’re slightly barbaric when it comes to peanut butter and chocolate desserts (aka me), throw the pan in the freezer and pace around your kitchen for like 10 minutes before taking them out and deciding you can’t wait any longer because you. need. chocolate. now.
Have fun figuring out the perfect chocolate-melting method if you go the microwave route. I swear, I cannot figure out how many intervals of how much time it takes to melt your chocolate to get that smooth and melty perfect consistency. At this point, I honestly think it must be something like: stick it in on 1107 watage heat for 33 seconds, stir 7.5 times in a counter clockwise motion, and then repeat for 6.33 intervals of 17 more seconds. WHY IS IT SO HARD? This is why I go the stove-top chocolate melting way. Just pour your chocolate chips in a small sauce pan and heat on low heat until it looks about right. It’s so much easier. But you can choose what’s best for you.
Dip the peanut butter balls in the melted chocolate and sprinkle some mini chocolate chips on top. Or drizzle melted PB. Or both 🙂
Pop them back in the freezer, wait 5 minutes and go to town. You’re welcome.
- 4 oz whipped cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup pretzels (crushed)
- 3/4 cup mini chocolate chips
- 2 cups semi sweet chocolate chips
- toppings such as mini chocolate chips, peanut butter, crushed Oreos
- Beat the cream cheese and peanut butter with an electric mixer until creamy. Slowly mix in the powdered sugar, followed by the vanilla extract. Fold in the crushed pretzels and mini chocolate chips. Use a cookie dough scoop to scoop 1-inch balls on a parchment-lined pan. Stick in the freezer for 10-15 minutes. Melt the chocolate chips on the stovetop until the chocolate is smooth and creamy. Remove from the heat and dip the peanut butter balls into the filling. Set them back on the pan and sprinkle on toppings. Let them freeze for 15-30 minutes before eating.