Chubby Hubby Truffles

Now that Christmas has come and gone, I've found myself eating leftover cookies and reflecting on what a wonderful holiday it was.

We took our annual trip to the Rusty Scupper, a fancy seafood restaurant with amazing views of the Baltimore harbor and also the Washington D.C. Temple visitors center where we posed by the beautifully decorated trees and watched Mr. Krueger's Christmas. If you haven't seen it, you need to. It's a classic. 

We opened matching presents. It happens every year.

Gradon and I purchased our first plants. Because mom says that there should be something else living in your house besides yourself. And bacteria doesn't count. We're really excited to watch them grow!

We agonized over last-minute Christmas presents. 

Just kidding, I believe that Troy is actually picking out a duffle bag in this picture.

And of course...WE BAKED!

Allow me to present a sister dessert of the classic cakeball. Chubby Hubby Truffles! These beauties are filled with peanut butter and pretzels and covered with milk chocolate. They were a very delicious addition to our family cookie tray this year.

Chubby Hubby Truffles
Adapted from Brown-Eyed Baker
Yields 18 Truffles

• 1½ cups pretzels
• ½ cup creamy peanut butter
• 1 tablespoon unsalted butter, at room temperature
• 2 tablespoons light brown sugar
• Pinch of salt
• 3 tablespoons powdered sugar
• 1 cup milk or semisweet chocolate chips
• 1 tablespoon vegetable shortening
• (Or you can substitute the last two ingredients for almond bark)

Put the pretzel pieces into a resealable plastic bag and crush into very small bits using a rolling pin. Or you can whip out your food processor. Just make sure you don't crush them to smithereens. 

In a medium bowl, combine the peanut butter, butter, brown sugar and salt. Stir until completely blended and smooth. Add the pretzel bits to the peanut butter mixture and mix thoroughly. Then add the powdered sugar and mix until completely combined.




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, rolling with the palms of your hands. . Place the ball on the wax paper-lined cookie sheet and repeat with the remaining peanut butter mixture until you get about 18 balls. Place the baking sheet into the refrigerator and chill for at least 30 minutes. You want to firm them up so that they don't break about during the dipping process.



































When ready to dip the truffles, microwave your almond bark for a minute and stir it around. It won't be liquidy yet. Nuke it for another 30 seconds and stir again. Repeat, if needed, until it's smooth and beautiful and you kind of want to bathe in it. OR if you can't find bark in your grocery store, 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.

Dip one peanut butter-pretzel ball into the melted chocolate and use a fork or spoon 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 every ball, placing each on wax paper. Garnish with additional crushed pretzels or drizzled melted peanut butter. Or both!

Let the dipped truffles sit for at least 30 minutes—if you want to speed up the process, stick them in the fridge. Store in an airtight container in the refrigerator.